f 



i 

i 



THE 



FRUIT CULTIVATOR; 

BEING 

A PRACTICAL AND ACCURATE DESCRIPTION 

OF ALL THE MOST ESTEEMED 

Species antr Satieties of ifruit 

CULTIVATED IN THE 

GARDENS AND ORCHARDS OF BRITAIN ; 

WITH 

Directions for Raising, Choosing, and Management of the 
Vroper Stocks ; 

MODES OF PLANTING, TRAINING, FORCING, AND PRUNING, 
THE TREES OR PLANTS ; 

TOGETHER WITH 

Directions for forming Fruit Borders, Planting Orchards, Building Fruit- 
Walls, and all other Matters connected with the Propagation, Cul- 
ture, Gathering, Storing, and Preservation of Fruit. 

BY JOHN ROGERS, 

Nurseryman, 

FORMERLY OF THE ROYAL GARDENS. 



THIRD EDITION. 



LONDON : 
JAMES RIDGWAY AND SONS, PICCADILLY. 
1837. 



CHARLES WOOD, PRINTER, 

Poppin's Court, Fleet Street. 



TO 

THE NOBILITY, GENTRY, 
NURSERYMEN, GARDENERS, 

AND 

to' all lovers of gardening, 

THIS WORK 

IS MOST RESPECTFULLY 
INSCRIBED, 

BY THEIR MOST OBEDIENT, 

AND VERY HUMBLE SERVANT, 

THE AUTHOR. 



169, Piccadilly, August, 1837. 

NEW WORKS 

In course of Publication, by 

JAMES RIDGWAY AND SONS. 



Dedicated to the Patrons and Patronesses of Village Scbools. 

A CATECHISM of GARDENING, intended for 

the use of Village Schools and Cottagers, containing 

plain and brief Directions for cultivating every kind 

of Vegetable in common use. By an old Practitioner. 

Second Edition. Price I5. 6c?. 

*' This is a cheap little work, and far better adapted for its 
avowed purpose than any of the tracts which have preceded it. 
The small type and closely- printed page of the Catechism show 
that the author is perfectly serious in his wish to extend a know- 
ledge of Horticulture to the humblest classes of society." — 
Loi' ion's Gardener's Magazine* 

TO AMATEURS OF FLOWERS. 
In 1 vol. price 7s. 6d, coloured, in cloth. 

The FLORIST CULTIVATOR, or plain directions 
for the Management of the Principal Florist Flowers, 
Shrubs, &c. adapted to the Flower Garden, Shrub- 
bery, and Green-house : with Select Lists of the 
finest Roses, Geraniums, Carnations, Pinks, Auricu- 
las, Polyanthuses, Tulips, Dahlias, Hearts-ease, Cis- 
tus or Rock Rose, &c. To which is added, the 
Monthly operation usual for the Flower Garden, 
Shrubbery, and Greenhouse. The whole arranged 
on a plan different from any Work hitherto published. 
By TnoMis Willats, Esq. Amateur Cultivator. 

LADIES' BOTANY. By Dr. Lindley, Editor of 
the Botanical Register, Fossil Flora of Great Britain, 
&c. 8cc. Third Edition. One vol. 8vo, w^ith nume- 
rous illustrative plates, 165., and finely coloured, 25^. 

*' We consider it quite needless to recommend this Work : it 
must find its way into the Library of every Lady, and it ought 
to be in the coat pocket of every young Gardener.'^ — Gar- 
dener's Magazine. 

" Let it be known) let it be introduced into every library, read- 
ing-room, and seminary throughout Britain ; let it become the 
class book of botanical study." — Horticultural Register. 

The Second Volume, which completes the work, is now ready. 



Neio Works publishing by Ridgway Sf Sons, 



DOMESTIC POULTRY. 

A Practical Treatise on the Breeding, Rearing, 
and Fattening all kinds of Domestic Poultry, Pre- 
servation of Eggs, &c. after plans pursued with ad- 
vantage and profit in France. Dedicated to Lord 
Somerville. Second Edition, 5s, 

In 8vo. 5.S., 6s., or royal 8vo. 7s. 

HORTICULTURAL TOUR through Germany, 

Belgium, and part of France, in the autumn of 1835, 

with a Catalogue of the different species of Cacteae 

in the Garden at Woburn Abbey. By James Forbes, 

A. L. S. &c. 

" Among the most interesting works recently published, we 
may place this volume. We have read with some pleasure much 
that we have marked for future extract. Our readers cannot do 
better than consult the work itself, which is a neat 8vo. volir^e, 
and contains an appendix of general interest to the cultivators 
of the Cacti family.— Gardener s Gaz* 

GARDEINS AND GROUNDS OF WOBURN ABBEY. 

Illustrated by numerous Views, Plans, &c. one vol. medium 8vo. 
price 21s. 

HORTUS WOBURNENSIS. A Descriptive Ca- 
talogue of upwards of Six Thousand of the finest 
Ornamental Plants and Shrubs, both Exotic and In- 
digenous, for the decoration of the British Flower 
Garden, Greenhouse, Plant Stove, 8cc. By James 
Forbes, A.L.S. C.M.H.S. Principal Gardener at 
Woburn Abbey. 

A few copies are printed oni oyal paper, for such of the Nobility 
as may desire them. Proofs £%2s. Ditto col'd. £2. 12s. 6d, 

The plan of this work is good. The objects of cukivation, 
the routine of cropping, the periods of forcing fruits* and flowers, 
and the hot-houses employed for such purposes, are nearly the 
same in all large gardens ; and a well-digested and accurate ac- 
count of what is found most useful or beautiful in one, will serve 
as a rule of practice in nearly all the others. The Duke of Bed- 
ford's garden is one of the be&t in England, and Mr Forbes is 
one of the most experienced gardeners ; so that a better model, 
or a better man, could hardly be found to illustrate the most 
efficient plans which are followed in the management of horii- 
cultural affairs in England.— We can recommend Mr. Forbes's 
work to our gardening friends. ' — Athenaum, 



New Works publishing hy Ridgway ^' Sons. 

HERBERT ON BULBS, &c. 
Just published, royal 8vo., 48 copper-plates, 25s., coloured, 38.s. 

AMARYLLIDACE^. Followed by a Treatise 
on Cross-bred Vegetables, and Supplement. By the 
Hon. and Rev. W. Herbert. 

In Mr. Herbert's Monograph of Amaryllidacea, the cultiva- 
tor will find a multitude of invaluable directions as to the proper 
management of that beautiful tribe of plants; and what renders 
such remarks the more acceptable to the horticultural world, is 
their being invariably the result of long personal experience. 
The memorandum upon the habits and consequent treatment of 
Phycella may be taken as an example.'^ — Bot. Reg. note 1943. 

"It is the most scientific, and at the same time the most prac- 
tical work on this department of practical botany that ever issued 
from the press. By practical botany, I mean the labours of the 
cultivator, blended with the researches of the botanist. Every 
page and suggestion is replete with practical and scientific in- 
formation." — Loudon's Gardener's Mag. June 1, 1837. 

SELECT ORCHARD AND FRUIT GARDEN. 
By the first authority. 
In 3 vols, royal 8vo. illustrated by 152 plates, coloured to equal 
drawings, price £10, bound in cloth, gilt leaves. 

The POMOLOGICAL MAGAZINE ; or beauti- 
fully finished Coloured Figures and Descriptions of 
the most important varieties of Fruit worthy of Cul- 
tivation in this Country, for the Dessert and Culinary 
purposes; with such information resulting from suc- 
cessful Practice as may tend to improve Cultivation ; 
pointing out the best or most proper Aspects, Situa- 
tions, &c. 

In 8vo. with plates and plans, 6s,, or 9s. finely coloured. 
The LANDSCAPE GARDENER, comprising the 
History and Principles of tasteful Horticulture. By 
the Rev. Prebendary Dennis. 

A new edition, wdth coloured plates. 
An ESSAY on the WEEDS of Agriculture, with 
Practical Remarks on their Destruction. By the late 
B. HoLBiTCH, Esq. and G. Sinclair, F. L. S. and 
F. H.S., author of Hortus Gramineus Woburnensis. 
A new Edition, illustrated by Copper-plates, coloured 
from the living Plants. Price 5s, 6d. 



EXTRACTS FROM ^^LITERARY TESTIMONIALS' 

TO THE 

FRUIT CULTIVATOR, 

By some of the Principal Periodicals. 



* * The title of this excellent and purely practical volume 
is a sufficient announcement of its contents. No man has 
had better opportunities (from the different situations 
which he has held as a gardener and nurserpnan) for ac- 
quiring a knowledge of the subject on which he writes, 
than Mr. Rogers ; and but few men have had longer expe- 
rience. 

" To young nurserymen the book will be an acceptable 
acquisition : indeed no person in that profession can do 
his duty to himself and customers, without a thorough 
knowledge of the facts and practical expedients detailed in 
this little volume. To all those w-ho are or intend to be 
orchardists, the book will be an useful assistant ; not only 
in pointing out the best and most profitable sorts for the 
table, the kitchen, and the jn-ess, but also for information 
as to the proper soil and situation for every different kind. 
To every rank of gardeners, also, the book will be found 
useful ; as it contains many excellent hints on some of the 
most important branches of their business." — British Far- 
mer's {quarterhj) Magazine, conducted by the Rev. Henry 
Berry, No. 34, for Jan. I, 1835. 

" It remains only to say, that we think Mr. Rogers has 
here produced a most valuable practical work, which de- 
serves to be in universal use ; and which adds to its other 
recommendations that of cheapness." — Loudon's Gardene/s 
Magazijie. 

" This excellent little work contains the description of 
nearly five hundred species and varieties of orchard and 
garden fruits ; nearly all of which have been propagated 
and cultivated by the writer himself, or under his imme- 
diate inspection. * * * This book differs from many others 
which have preceded it, chiefly in this; that whereas 
former works only give general directions as regards the 
management of different species, this enters into minute 
details, not only respecting the species, but of every va- 
riety and sub- variety which the author has found to be 
worth cultivation ; and nothing is advanced w^hich he can- 
not vouch for truth. * * * And we can safely recommend 
it to the use of every young gardener in particular, and to 
experienced gardeners in general, who will find in it some 



Literary Testimonials to the Fruit Cultivator. 

very useful and instructive hints." — Pa,rton*s Horticultural 
Register, 

" What more especially pleases us in this book, is its 
perfect freedom from pretension, and an utter absence in 
its pages of those ridiculous technicalities which have 
hitherto been the worst enemies to the progress of botany, 
and indeed of science in general. * * * Here is common 
sense applied to gardening ; and we would strongly recom- 
mend our readers, w^ho delight in gardens, orchards, pine- 
ries, and hot-houses, to peruse Mr. Rogers's unpretending 
volume.'* — Monthly Magazine. 

Directions are given for planting, pruning, training, 
the formation of fruit-tree borders and orchards, the ga- 
thering and storing of fruit: in a word, every thing w^hich 
can be desired is handled in a plain, instructive manner, 
in such a way as a practical man alone is capable of doing 
it.'* — Irish Farmers' and Gardeners' Magazine, conducted hij 
Martin Doyle, 

" This little work treats of every variety of fruit that 
may be cultivated in our gardens. The author first unfolds 
the character of the tree, the nature of the soil, and the 
peculiar aspect in which it delights : he next passes on to 
the general mode of treatment and cultivation adopted to 
the genus, and then comes down to each species, of which 
he presents a detailed Catalogue raisonnSe'' — Spectator, 

" A plain, very useful, and practical guide to the culti- 
vation of all our garden and orchard fruits. There is no 
part of the subject neglected; and from choosing and 
planting to gathering the best crops, we are taught how 
to proceed in a clear and instructive manner. Even if we 
had two seasons every year, as we almost have had in 1834 
(for we picked from a second crop of raspberries this 
week) , Mr. Rogers's work w^ould only be doubly worthy of 
attention."— Lf?e?r^r?*^ Gazette, 

" Here the young gardener and the amateur cultivator 
need be under no alarm of betrayal by crude theories and 
speculative suggestions : they may come at once to the 
results of considerably more than half a century's daily 
experience, and so arrive at every thing that is beneficial 
in practice, or valuable as a system. * * * The oldest 
gardener need not be ashamed to con the pages of the 
Fruit Cultivator, and the youngest will find in them a com- 
plete treasury of knowledge. * * * We shall conclude 
our brief but cordial commendation of this really useful 
little volume, which is judiciously published at a price 
accessible to the means of a w^orking gardener, by quoting 
the ADVICE with w^hich Mr. R. closes his Introduction." — 
Nicholson's Commercial Gazette. 



INTRODUCTION. 



The cultivation of fruits, whether native or 
exotic, is a principal part of the business of 
the gardener; and, in many places, orchard- 
ing is an important branch of rural economy. 
Few objects are more engaging than the cul- 
ture of fruit. The very act of planting a fruit 
tree is attended with a pleasing hope. Seeing 
it year after year advancing to a bearing state, 
is interesting ; and witnessing it at last loaded 
with, or bending under, its burden of fruit, is 
at once as gratifying as it is a profitable 
spectacle. 

Many books have been written on this sub- 
ject ; some of them, when the art was in its 

h 



vi INTRODUCTION. 

infancy, and when sufficient experience had 
not matured the rules of practice. These have 
become obsolete : and there are also several 
modern publications of great merit, in which 
science and extensive practical knowledge have 
been united ; which have gained public ap- 
proval and patronage ; and as these embrace 
every branch of the fruit-grower's duty, may 
on this account be deemed complete. But 
such is the vast variety of garden and orchard 
fruit, — such the diversity of circumstances 
which aflPect the growth of the trees, the size 
and qualities of the fruit, — and such the great 
number of new sorts and new modes of treat- 
ment discovered, — that no one book can pos- 
sibly contain a moiety of the knowledge neces- 
sary^ for a general cultivator. Nor can a com- 
plete w^ork on the subject ever be compiled, 
unless every man of long experience do for 
himself and the public what the Author of the 
following pages has endeavoured to perform. 



INTRODUCTION. 



Vll 



He has, during a long life of varied and active 
lemployment, made and kept notes of the 
results of his practice ; and w^hich he now^ in 
his eighty-third year, is induced to offer to 
the young gardener and nurseryman, as a fund 
of information which he trusts will not be 
found unworthy of their notice. 

The book differs from many others which 
have preceded it, chiefly in this, — that, 
whereas former works only give general direc- 
tions as regards the management of the dif- 
ferent species, this enters into minute details, 
not only respecting the species, but of every 
variety and subvariety which the Author has 
found to be really worth cultivation. The 
whole is derived from actual practice ; and 
nothing advanced, of which the Author cannot 
vouch for the truth. He has employed the 
plainest language, as he disapproves of the 
use of botanical or scientific terms in the de- 
scriptions of fruit, or of any matter relative 



Vlll 



INTRODUCTION. 



to the culture : in fact, all practical matters 
cannot be too plainly treated of. Were the 
Writer disposed to be critical on this head, he 
could point to instances where much very fine 
language has been thrown away, in describing 
one of our commonest apples ; but as this is 
unnecessary, he has studiously avoided every 
term, the import of which may not be under- 
stood by the meanest capacity. For the same 
reason, he has avoided all allusions to the 
physiology of trees ; not only because the doc- 
trines of that science are not very well defined, 
but some of them actually contrary to nature. 
For instance, what is said concerning the 
autumnal descent of the sap, — a circum- 
stance which the Author has never observed, 
nor can he bring himself to believe ever takes 
place. 

The book might have been much enlarged, 
if the Author could have been persuaded to 
have added opinions and practices borrowed 



INTRODUCTION. ix 

from others ; but this would have been an 
imposition too often practised, but which is, 
to say the least of it; very unfair. And with- 
out pretending that all that is herein detailed 
is original, or exclusively his own, he can 
aflSrm, that such as it is, if duly attended to, 
may be depended upon as main-chance practice^ 
leading to no disappointment. 

He might have also added to the bulk of 
his book, by relating all he knew of the many 
leading characters as gardeners and nursery- 
men, who flourished in the last century — con- 
temporaries of his earlier days. This might 
have been interesting to some few readers ; 
but as such matters are not immediately con- 
nected with the main purpose of the work, 
they have been suppressed ; except a few 
anecdotes which the Writer could not well 
withhold, connected as they are either with 
the fruit described, Avith some rule of practice 
enjoined, or as examples of successful exertion 



X INTEODUCTION. 

or eminent ability. The memory and services 
of such persons should be kept on record, as^ 
well as a mark of honour to the defunct, as an 
incentive to the rising generation to tread in 
their steps. 

In concluding these introductory remarks^ 
the Writer has to add a piece of advice to his- 
young readers, which, as he found it of much 
use to himself, he can recommend the more 
confidently. It is this : — in whatever place^ 
station, or situation, a young man may find 
himself placed while in pursuit of his business^ 
always to keep a diary or register of the 
various labours done by himself or his compa- 
nions for every day in the year. Such a book 
of memoranda, kept with steadiness and care 
for three or four successive years, will form a 
body of practical information which will be of 
the greatest service to the possessor to the last 
hour of his professional life. A calendar of 
the weather should be kept at the same time ; 



INTRODUCTION, 



XI 



because this frequently expedites or retards 
the operations of the gardener, and on it de- 
pends the time of growth and period of matu- 
ration of all garden crops. It is from nume- 
rous memoranda of this kind, made in early 
youth, that the Author has been enabled in his 
riper years to arrive at sound conclusions, and 
in his old age to offer them as a bequest to 
those who succeed, when he shall be no 
more." 

J. R. 

Southampton Nursery, 
October, 1834. 



CONTENTS. 



Sect. Page 

I. Almond 1 

II. Apple 3 

Stocks for 6 

Soil 8 

Situation 9 

On Walls 10 

Planting 11 

Management 13 

Dwarfs • 19 

Catalogue 26 

Hawthornden 26 

Juneating 27 

Margaret 30 

Calville d'Ete 31 

Summer Mary gold . . 31 

Early Julian 32 

Passe Pomme Rouge 32 

White Quarendon , . 33 

Oslin 33 

Red Astracan 33 

Early New York ... 34 

White Crofton 34 

Red Quarendon .... 35 

Nonsuch , 36 

Flower of Kent 37 

Kirke^s Admirable , • 38 



Page 



Fameuse Pomme de 

Neige 38 

Passe Pomme d'Au- 

tomne 39 

Automne Red Cal- 
ville 39 

Biggs^ Nonsuch • • . • 40 

Pomme Roi 40 

Court-pendu Rouge* 41 

Sovereign 41 

Sack and Sugar .... 41 

Cafs Head ,42 

Belle Bonne 42 

Bursdoffe 43 

Alexander 45 

Brabant ••••• 46 

Quince Apple 46 

Spice Apple ........ 47 

Margil 48 

Transparent ....... 49 

Luccomb's Seedlings, 49 

Hoary Morn 50 

Dredge's Fame .... 51 

Master s Seedling . . 52 

Kirke's Incomparable 53 

Dredgers Beauty , 53 



xiv 



CONTENTS. 



Page 



Kirke^s Lord Nelson, 53 

Golden Knob 54 

Pomme Vermilion , . 54 

Dredge's Fair Maid, 55 

Grey Leadington ,, , 55 

Royal George 56 

Norfolk Paradise ... 56 

Hunt-House 57 

Hall Door 57 

Norfolk Colmar . . . ♦ 58 

Minchall Crab .... 58 

Norfolk Beau-fin ... 59 

Crewe Apple 60 

Yorkshire Greening • 60 

Golden Harvey .... 61 

Coe's Golden Drop, , 61 

Brickley Seedling . . 62 

Deux Alls 62 

English Codlin • • • • 63 

Dutch Codlin 64 

Kentish Codlin ... 64 
Spring Grove Codlin 65 
Keswick Codlin .... 65 
Manks Codlin, . , • . . 66 
Early Nonpareil ... 67 
Pitmaston Nonpareil 67 
Golden Nonpareil , . 68 
3Iartin Nonpareil . , 68 
Scarlet Nonpareil . . 69 
Braddick's Nonpa- 
reil 70 

Old Nonpareil 70 



Summer Pear main, , 72 

Scarlet Pearmain ... 72 

Royal Pear main, ,, , 73 

Chester Pearmain . , 73 

Adam's Pearmain , , 73 

PoweVs Pearmain , , 74 

Barcelona Pearmain 74 



Page 



Loan^s Pearmain,,, . 75 
Lamb Abbey Pear- 
main 75 

Herefordshire Pear- 
main 76 

Winter Pearmain , , 76 
Hubbard's Pearmain 77 
Summer Golden Pip- 
pin 78 

Autumn Golden Pip- 
pin 78 

Orange Pippin 79 

Kerry Pippin 79 



Wormsley Pippin . . 80 

Lemon Pippin, ,,,, , 81 

Ingestrie Pippin .... 81 

Breedons Pippin , 82 

Harvey's Pippin .... 82 

Isle of Wight Pippin 82 

Franklin's Pippin . , 83 

Padley's Pippin • • . • 83 

Christie's Pippiji ... 84 



Fearns Pippin 85 

Kirke's Golden Pip- 
pin 85 

Hughes 'Golden Pip- 
pin 85 

King of Pippins, ... 86 
Hampshire Golden 

Pippin 86 

Aromatic Pippin „, , 87 
Downton Pippin • • • • 87 
Court of Wick Pip- 
pin 87 

Bringewood Pippin,, 88 

Ribstone Pippin .... 88 

Blenheim Pippin ... 91 

Kentish Pippin 92 

Holland Pippin .... 92 



CONTENTS. 



XV 



Page 

Wyken Pippin 93 

London Pippin 93 

Fall Pippin 94 

Newtown Pippin .... 95 

Cockle Pippin 96 

Farleigh Pippin .... 97 
Robinson's Pippin . , 97 
Old Golden Pippin.. 98 
Golden Peinette. . . . 101 
Kirke's Golden jRei- 

nette 102 

Autumn Reinette . 102 
Monstrous Reinette .. 102 
Selwood's Reinette . . 103 

Reinette Grise 103 

French Reinette. . . , 104 
Aromatic Russet, . . . 105 
Golden Russet ...... 105 

Sykehouse Russet ... . 106 

Acklam Russet 106 

Pile's Russet 107 

Wheeler's Russet ... . 107 

Royal Russet 108 

Cider Apples : 

Coccagee 109 

Foxley 110 

Red Streak 110 

Grange App le 110 

Devonshire Wilding. Ill 

Sty re Ill 

Fox Whelp 112 

Red Must 112 

Woodcock 112 

Siberian Harvey. ... 112 

Crabs 113 

Orchards , 114 

Blights and Insects, ... 117 
Gathering Fruit 120 



Sect. Page 

III. Apricot : 

Stocks proper for .... 125 

Masculine 126 

Royal Orange 127 

Roman 128 

Hemskirk 129 

Breda 130 

Moorpark 131 

Brussels 134 

Turkey 134 

Garden Walls 135 

Formation of Borders ..140 

Protecting Fruit Trees 142 

IV. Of the Berberry : 

The Red 145 

The Stoneless 145 

The White 145 

V, Of the Cherry : 

May Duke 148 

Knight's Early Black 152 

Knight's Elton .... 152 

White Heart 152 

Royal Kensington 

Duke 153 

Cor one 154 

Liikewai'd's 154 

Black Heart 155 

Arch-Dake 156 

Biggareau 157 

Black Eagle 158 

AnselVs Black 159 

Black Circassian ... . 159 

Bleeding Heart .... 160 

Carnation 160 

Florence 161 

Waterloo 161 

Kentish 162 

Harrison's Heart ... 162 



xvi 



CONTENTS. 



Sect. Page 

Morella 163 

Adams* Crown 
Heart 16a 



Chur chill's Heart » 166 
Amber Heart . • , . 166 
Lady Souihamptun 166 
Spanish Heart ... . 167 
VI. Of the Chestnut. 168 
VII. Of the Cran- 



berry 168 

VIII. Of the Currant. 169 

IX. Of the Fig 173 

Early White Mar- 
seilles 177 

Black Ischia 178 

Miller's Chestnut, 178 
Brown Naples . . , 179 

Brunswick 179 

White Genoa 180 

Large Blue 180 

Black Genoa , , . , 181 
Lee's Perpetual . . 182 

X. Of the Filbert .. 184 

Red Filbert 185 

White 185 

Frizzled 185 

Barcelona 185 

Cosford 186 

XI, Of the Goose- 

berry 191 

Adams' Cheshire 

Sheriff 193 

Alcock's King, . . . 193 
Alcock's Duke of 

York 194 

Ashton's Globe .... 194 
Ashton's Warring- 

ton 194 



Page 



Berry*s Farmer's 

Glory 194 

Boardman's Be- 

gent 195 

Broad's Emperor*, ib, 
Benson's Farmer's 

Glory 196 

Briindit's Atlas . . ib. 
Brotherton'sHunts- 

man ib. 
Capper's Top Saw- 
yer ib. 

Champagne ib, 

Chadwick's SpoHS' 

man 197 

Early Rough Red ib. 
Farmer's Roaring 

Lion ib. 

Fox's Royal Scar- 

let,, ib, 

Gerrard's Achilles, 198 
Gregory's Nonsuch ib, 
Hamlet's Beauty ,, ib. 

Ironmonger ib. 

Keens Seedling,. , 199 
Leigh's Rifieman,. ib, 
Lomax's Victory ,, ib, 
Mathew's Alexan- 
der • •••• ib, 

Melling's Crown 

Bob ib. 

Neil's Red Rose, , 200 

Red Crystal ib. 

Speechley's Yaxley 

Hero 200 

Tillot son's Seedling ib. 
Ward's Richmond 
Hill 201 



CONTENTS. Xvii 



Page 


Sect. Page 


YV IviHUli o Xjui 




Parkinson' sLaur el 206 


Jled 


201 


Peer's QueenChar- 


SBCLumont^ s Beauty 


ib. 




Sclmont •»...••«» 


ib. 


Pitmaston Green 


Capper^ s Bonuy 








ib. 


Walnut Green ... 207 


Crystal 


202 


Wainman's Ocean, ib. 


Uolt^s Beauty t • • • 


ib» 


XII. Of the Grape .. 208 


KenyoTi s Noble . • 


ib. 




Neil^s White Rose* 


ib. 




Neii^s ]\Iiss Bold, • 


ib. 




Peeves RoyalChaT~ 




White SweetWater 218 


lotte 


ib. 


New Sweet Water. 219 


Princess Royal • 


203 




Saunders' Cheshire 




Early Black Clus- 


Lass •••••••«• 


ib. 


ter 220 


Stringer^ s Maid • • 


ib. 


Burgundy f or Mil- 


Tay lor^s Venus • . • 


ib. 




Wellington^ sGlory 


ib. 


White MuscadAne. 221 


White Dutch .... 


ib. 


Royal Muscadine, ib. 


Woodward's White- 




Black Muscadine.. 222 




204 


Black Hamburgh.. 223 


Ambev • • • * 


ib. 


Red Hamburgh . . 224 


Brotherton's Sove- 




Black Frontigniac ib. 


veign ««...' 


ib. 


White Frontigniac 225 


Havdcastle' s Gun- 




Grizzly Frontigniac ib. 




ib. 


Red Frontigniac ib. 


Jackson's Golden 




Black Prince .... 226 


Drop .* a 


ib. 


Giles' Seedling ... ib. 


Prophet^ s Roch- 




Frankenthal 227 




205 


Red Muscat of 




ib. 


Alexandria .... ib. 


Allens Glory .... 


ib. 


White Muscat of 


lorry's Greenwood 


ib. 


Lunel 228 


Ea rlyRo ugh G reen 


ib. 




Massey's Heart of 


White Muscat of 


Oak 


206 


Alexandria .... 229 


Nixon' sGreen My r 




Blue or BlackT okay ib. 


tie 


ib. 





xviii 



CONTENTS. 



Sect. 


Page 


Sect, 


Page 


Black Damascus . . 


231 




259 


Black St, Peier., 


232 


Peterborough or 


West's St, Peter, , 


ib. 




ib. 


White Tokay ,., , 


233 


XVII. Or the Orange. . 


261 


Syrian . . • • 


ih. 


XVIII. Of the Peach ... 


263 


Aili. Of the Medlar.. 


236 


Avant Rouge . . . . 


267 




ih. 


Pourpre Hative . . 


268 


Large Dutch .,, , 


237 


pMrly Anne . . . , 


ib. 


XIV. Of the Melon. ., 


238 


White Magdalen .. 


269 


Early Cantaloupe. 


239 


Purple Alberge . . 


270 




240 




ib. 


Scarlet Rock Can- 




Early Galland .... 


271 




241 


Belle Chevereuse,,. 


ib. 


Orange Can taloiipe 


242 


Early Admirable „ 


2T2 


True CoralSuccade 243 


French Mignon . . 


273 


GreenFlesh( Long) 


ih. 


Grimwood's Royal 




Green Flesh( Round) ih. 


George 


274 


Netted GreenFlesh 244 


Royal Kensington, 


ib. 


Black RockCanta- 




Doitb Montague. 


ib. 




ib. 


Violet Hative .... 


275 


Silver Rock Canta- 




Old Royal George 


276' 




246 


Red Magdalen , , , 


277 


XV. Of THE Mulberry 249 


Millet's Mignonns 278 


XVI. Of the Necta- 






279 




250 




280 


Fair child's Early • 


ib. 


Superb Royal .... 


ib. 




252 




281 


Violet Hative .... 


253 




282 




ib. 


Belle garde Galland ib. 


White 


254 


La Teton de Venus, 283 




255 




284 




256 


Late Admirable . , 


ib. 




ib. 


Pourpre Tardive. . 


285 


Brugnon Violet 






286 




257 


Smith's Early Kew- 




Brugncn or Ita- 




ington ........ 


ib. 




ib. 


Old Newington , , 


287 




25B 


Incomparable .... 


288 




ib. 




ib. 



CONTENT?* 



xix 



Sect. Page 
Table of the Pro- 
per Stocks for 

Peaches 290 

XIX. Of THE Pear .... 291 
Petit Muscat .... 296 
Citron de Carmes,, tb, 
Gros Blanqiiet ... 297 
Musk Robine .... 298 

Windsor ih. 

Jargonelle 299 

Muscadelle Rouge, 302 
Rousselet deRheims 303 
Muscat d^Aoust . • ib. 
Summer Rose .... ib. 
Orange Musqvee., 304 
Bergamot d^Ett, . ib» 
BonChretiend'.Ete 305 
Williums'sBonChre- 

tien ib» 

Autumn Bergamot 306 
Bergamot de Suisse 307 
Swanks Egg ....... ib. 

La Doyenne ib, 

Verte Longe 308 

Sucre Vert ib, 

GanseVs Bergamot 309 
Beurre Rouge , ... 311 
Beurre d' Angle- 

terre 312 

Le Marquise .... ib, 
Marie Louise , , , , ib. 
Bishop's Thumb . . 313 
Beurre Spence ... 314 
Duchesse d'Angou- 

Icme 315 

Crassanne 316 

Napoleon 317 

Aston Town ib. 

Bonne Louise .... 318 
Echasserie ib. 



Sect. Page 

Virgouleuse 319 

Chaumontelle .... 320 
PetiteBeurrt d'Hi- 

ver 320 

Beurre' Did 321 

St. Germain 322 

Beurre d^Ar ember g ib, 

Colmar 323 

D'Auch ib. 

Passe Colmar .... 324 
Gloux Morceau . . 325 
Royal d'Hiver . .. ^ib, 
Muscat d'Alle- 

magne 326 

Lent St. Germain., ib, 
Easter Bergamot,, 327 
BonChretien d'Hi- 

ver ib. 

Double Blossomed. 328 

Cadillac ib, 

Uvedale's St. Ger- 
main 329 

Pears FOR Perry... 330 

XX. Of the Pine 

Apple 332 

Powder for the de- 
struction of Pine 

Insects 339 

Queen Pine 340 

Ripley 341 

Black Antigua . . , ib. 
Black Jamaica , , , ib. 
Brown Sugar Loaf 342 

Montserrat 343 

Havannah 343 

Enville 344 

Silver Striped .... ib, 
Anson 345 

XXI. Of THE Plum ... 345 
Proper Stocks .... 346 



XX 



CONTENTS, 





Page 


Sect. 


Page 


Jaune Hative .... 


346 


XXU. Of tee Quince . 


, 361 


Early Primordian 347 


XXIII. OftheRaspberry362 


Precoce de Tours. 


ib. 


Wilmofs Early . 


. 364 




348 


Red Antwerp , . . 


ib. 


Violet Hative 


349 


Yellow Antwerp ,. 


. ib. 


Azure Hative . ... 


ib. 






Wilmofs Orleans. 


, ib. 


Double Bearing . 


365 




350 


Cornwall's Seedling ib* 


F other in gham. . . . 


ib. 


XXIV. Of the Service . 


366 


Luccomb^s Nonsuch ib. 


XXV. Of the Straw 






351 




366 




352 


Duke of Rentes.. » 


367 




ib. 




368 


JBlue Perdrigon .» 


ib. 




369 




353 


Lewisham Scarlet, ib. 


Purple Gage .... 


ib. 


Godfrey's New . . 


. ib. 


White Perdrigon . 


354 


Roseberry 


ih. 




ib. 


Wilmot^s Late . .. 


370 


Roche Coi^bon .... 


ib. 


Pitmaston Black., 


ib. 




355 




371 


Coe's Gelden Drop 


ib. 


Old Black Pine . . 


ib. 


La Delicieuse 


356 


Old Carolvna . .. , 


372 


Blue Imperatrice.. 


ib. 


Keen's Seedling . . 


ib. 


St. Catherine .... 


357 




373 




ib. 


Wilmofs Supei^b,,, 


ih. 


Red Magnum Bo- 






374 




ib. 




375 


White Magnum 




ib. 




ib. 


Red Wood 


ib. 




358 




376 


Plum Stocks : 




White Alpine .... 


ib. 




359 


General Observa- 






ib. 


tions on Culture 






ib. 


of the Straw- 




Prune Damson , . 


ib. 




376 


WJiite Damson . . . 


360 


XXVI. Of the Walnut. 


380 


Common Damson . 


ib. 




3S2 


White Bullace . .. 


ib. 


Directions f 01^ form- 






361 


ing a Liquid • . . 


383 



THE 



FRUIT CULTIVATOR, 



SECT. L 

OF THE ALMOND. 

The almond is the ainygdalus co^nrnunis of botanists, 
found originally in Persia and surrounding countries, 
whence it has been long since introduced into all the 
countries westward, on both sides of the Mediterra- 
nean, and ultimately into England about 1548. Two 
sorts only are cultivated in Britain, viz. the sweet 
or Jordan almond for its fruit, and the bitter almond 
as an ornamental tree, than which no other is more 
conspicuously beautiful in early spring. 

The sweet almond is treated as a wall tree, being 
pruned and trained as peach trees are. But from its 
tender habit, and the liability of its flowers being 
killed by frost, it seldom bears ; and even when it 
does, the produce are far inferior to im,}?orted fruit. 
The tree should be planted on a south ?i^nect, and 
requires a good rich loamy soil, full eighteen inches 
deep, and on a dry subroil. As the tree approaches 

B 



2 



ALMOND. 



the bearing" state, it will be observed to produce 
numerous spurs ; which, as they are generally thickly 
set with blossom buds, should be carefully preserved. 
These spurs bear the best fruit ; but as the latter 
are liable to be too much crowded together, they 
must be timously thinned. The almond not only 
resembles the peach in its general habit, as to 
manner of growth, form and colour of flower, and 
foliage ; it is also subject to the same diseases and 
attacks of insects, which are to be prevented by the 
same means as is advised for the peach, hereafter to 
be noticed. 

The author never had but two trees under his care, 
and treated as fruit-bearers. One was v/orked on 
an almond stock, which lasted but for a few years. 
While in health it blossomed well, but produced very 
few ripe fruit. The other was on a plum stock, 
became a thrifty tree, and lasted much longer. But 
from the little experience he has had of almond 
culture, he refrains from offering his own practice as 
a rule ; acknowledging that much more might have 
been done in protecting the flowers if he had thought 
the fruit were worth the trouble ; his opinion being, 
that they are the least valuable of all our wall fruit, 
more especially as they can be so cheaply purchased 
of the grocer. 

In the management of the fruit, the author advises 
that they be allowed to hang on the tree until the 
rind becomes brown, and the kernels firm and solid. 
Under these circumstances they may be gathered, 
divested of their outer coat, gently dried till the shell 



COMMON APPLE. 



3 



be sufficiently hard, and then put up in white paper 
bags, and kept in a dry airy place for use. The 
almond is always seen in the dessert, is useful in 
medicine, and extensively employed by the cook and 
confectioner. 

The bitter almond is supposed to be a variety of the 
above, or of some other sort. It flourishes in any 
kind of light soil ; disliking heavy loams or clays, 
where, though it may grow vigorously for a few 
years, it ultimately cankers off. Both this and the 
sweet almond are successfully raised by being budded 
on the muscle plum stock, which, being a durable, 
healthy stock, forms very fine headed trees in a very 
few years, 

SECT. II. 

OF THE C03I3ION APPLE. 

Tfiis well-known fruit tree is the pyrus inalus of bota- 
nists, and certainly the most useful of all others cul- 
tivated in Britain. Its characteristics of hardiness, 
beauty, wholesomeness of its fruit, whether as agree- 
able food, or for its juice as refreshing drink, the 
earliness of some varieties, and the long-keeping 
properties of others, render the apple one of the 
choicest gifts of nature. 

It is probable that we are indebted to the French 
and other nations on the continent for the first in- 
troduction of apples into England. The wild crab 
of our woods and hedges, is the only fruit of the 
kind of which this country can boast as being indi- 
genous. From this, however, nil mir jriprnrpd vfi- 



4 



COMMON APPLE. 



rieties of the apple have heen, here or elsewhere, 
obtained. For it is to be observed, that the culti- 
vated apple is not the produce of any soil or climate, 
but owes its existence to human art and industry. 

How long before the reign of Henry the Eighth 
apples had been cultivated in England, cannot be 
determined ; but it was during that king's reign that 
pippins are first mentioned ; since which time the 
varieties have increased rapidly, more especially 
during these last thirty years. About the beginning 
of the present century, a nurseryman of the name of 
Dredge (of whom but little notice has been taken, 
though entitled to great praise), was particularly 
successful ill raising new varieties of apples from 
seed, seven or eight of which still go by his name. 
But these were few compared with the numbers since 
brought into repute, principally through the inde- 
fatigable exertions of T. A. Knight, Esq., the re- 
spectable President of the Horticultural Society of 
London. This gentleman possessing a great fund of 
sound practical knowledge, and aided by profound 
physiological science, has given to the country a 
number of v^ery fine varieties of fruits. Two other 
gentlemen, J. Williams, Esq., of Pitmaston, and the 

lute Braddick, Esq., of Bury Hill, prompted 

by the advice and success of Mr. Knight, and follow- 
ing his processes of cross impregnation, have also 
succeeded in originating some valuable kinds of fruit, 
as well as establishing some rules of practical garden- 
ing which are very generally adopted. 

Here a remark may be made in passing, that, not- 



C03iM0N APPLK. 



5 



withstanding the many new sorts of apples which 
have lately been produced by art, not one surpasses, 
or even equals, two of the oldest varieties in our 
orchards, viz, the old golden pippin and nonpareil 
for the table, or the old royal russet for kitchen 
purposes. 

The author is well aware that there are many very 
good apples lately brought into cultivation, which are 
not noticed in the following descriptive list ; indeed, 
many which are described and figured in splendidly 
illustrated works ^ : but he flatters himself that those 
which he has selected and described, will be found a 
sufficiently extensive collection to choose from ; and 
particularly as all the sorts figured, as well as those 
recommended by the Horticultural Society, may be 
had at the Southampton Nursery, now carried on 
by the author's son, who has bestowed the utmost 
care in propagating the true sorts, in order that the 
public may not be disappointed in obtaining the best 
kinds of fruit. Many other nurserymen connected 
with the Horticultural Society have proceeded on the 
same plan, and it may be truly affirmed, that our 
present collections of fruits illustrated and described 
by former writers, and as the author of these pages 
trusts together with the descriptions which follow, 
are more perfect and complete than ever were before 
known in these kingdoms. 

* The PoMOLOGicAL Magazine, emanating from the 
Horticultural Society of London, illustrated by 152 co- 
loured figures of the finest fruits adapted to the climate of 
Oreat Britaiu. Three volumes royal octavo. 



^ APPLE STOCKS. 

The above being premised, the next subject to be 
adverted to is one of very material consequence, 
namely, the choice of stocks most congenial to, and 
suitable for different species and varieties of fruits, 
as well as most proper for the character of the tree 
about to be propagated. There are free and dwarfish 
growing stocks : the former should be chosen for 
standards, and in all cases where the trees are wished 
to grow large ; the latter, when dwarfs or low grow- 
ing trees are required, or when it is necessary to use 
them in order to correct the over-luxuriaut habit of 
the grafts or buds to be inserted thereon. 

The stocks which experience has proved to be the 
most suitable for the various kinds of apple are as 
follow , — 

The Crab Stock — Is allowed by all cultivators to 
be one of the best ; not only because it is naturally 
hardy and durable, but because it is less liable to 
suffer from canker. These stocks are procured by 
gathering fruit from the most healthy trees found 
wild in the woods ; extracting the seeds ; keeping 
them dry until the time of putting them into seed- 
beds in the nursery. Another stock recommended 
by Mr. Knight is also found very useful, especially 
in cold situations or climates. This is raised from 
seeds of the yellow Siberian crab, and promises to 
be a very proper stock for many of our smaller sorts 
of table and cider apples. 

The Tree Stock— Is raised from the seeds of any 
kind of cultivated apple. Much more care is neces- 
sary in selecting these seeds than is usually bestowed. 



APPLE STOCKS. 7 

In this country they are too often sowed, and raised 
promiscuously : a plan by no means to be approved. 
The French orchardists, particularly in Normandy, 
are very careful in keeping their tree-stocks sepa- 
rate ; ar.d working upon them only such sorts as 
they think will best answer the end in view; that is, 
uniting early grafts with early stocks : late sorts 
upon stocks raised from late varieties, &c. By such 
means the real character of the different kinds is 
kept more pure, both as respects quality and long 
keeping properties, a practice well worth imitation. 
The next to be mentioned is — 

The Paradise Stock, — How the name originated 
has not come to the author's knowledge ; but it is a 
most suitable stock for dwarfs and espalier trees. 
Its own fruit 5s of no value, and is therefore univer- 
sally employed as a stock. By all accounts it is of 
Dutch origin ; though it first found its way to Eng- 
land through France. It has however been long ago 
proved by the late Mr. Grey, of the Fulham Nursery, 
that the French is inferior to the Dutch paradise 
stock, especially for espaliers. For this purpose, 
and for dwarfs in small gardens, this stock is most 
eligible ; though the author is of opinion that it is 
less durable than the crab. 

The French Stock, — This is a very diminutive 
growing plant, and is chiefly used for trees intended 
to be kept in and fruited in pots. This method of 
growing apples is practicable ; but even when suc- 
cessful, the trees with their fruit are more objects of 
ornament for tables at great entertainments than of 



8 



SOIL. 



any real use : the fruit being both mealy and flavour- 
less. 

This stock as well as the paradise are best raised 
from layers, particularly the Dutch, few of the other 
being raised in this country, in consequence of the 
facility with which any quantity can be had from the 
continent. The paradise stocks affect a moist, rather 
than a dry soil. 

Of the Soil. — The successful culture of the apple 
depends very much on the suitableness of the ground 
they are planted in. The size and flavour of the 
fruit, the general health and duration of trees, is 
most commonly the result of good or bad soil. Cli- 
mate and situation also affect both trees and fruit ; 
but not in the degree in which the same are affected 
by the qualities predominant in the land. Of all the 
different descriptions of soil to be met with in these 
kingdoms, that of a soft hazel loam, containing a 
small portion of sand, seems to be the most conge- 
nial to the apple generally. In such soil the tree is 
seen to flourish longest, is most productive, and re- 
mains freest from disease or attack of insects. A 
great depth is not requisite ; eighteen or twenty 
inches being quite enough, provided it be on a dry 
subsoil of chalk or loose rock. If the bottom be wet, 
the trees should be planted high, and every means 
taken to drain the ground. A wet bottom of gravelly 
clay should be avoided if possible : no kind of apple 
thriving long if the. roots once enter into such a cold 
substratum. 

Deep rich soils in sheltered situations are not the 



SITLATION AND ASPECT. 



9 



most preper for the apple, though such have been 
most erroneously recommended by writers who ought 
to have known better. For it is often seen that apple 
trees succeed well in any kind of loam, though it be not 
more than one foot in depth, so as the bottom is 
sound and dry, the roots take an extensive horizontal 
range, the young wood is always of more moderate 
growth, and better ripened than where roots strike 
deep into the ground. 

Although local circumstances often control the 
wishes of the planter, compelling him to fix on a site 
where the soil may not be exactly like what is recom- 
mended above ; he must, in this case, endeavour to 
make the soil by trenching, draining, and by addition 
of the qualities wanting, bring it as near to the standard 
as possible. 

Of the Situation and Aspect, — The situation of an 
orchard should neither be in the bottom of a narrow^ 
valley, nor on the top of a hill : in the first, the 
bearing wood is never so well ripened, the buds are 
often too early excited in the spring, and there, frosts 
are always more intensely felt; in the second, fruit- 
bearing trees are always too much exposed to 
winds. The most desirable site is the side of a hill 
which slopes gently to the south, or south-east. If 
higher ground or a belt of forest trees bound it on 
the north, it is an advantage, as yielding shelter, often 
necessary to break the cutting winds of March and 
April. A western aspect is not to be preferred, be- 
cause of the violent gales often experienced from that 
quarter ; more especially during the months of 



10 



APPLE. 



March, when the buds are swelling, and in Septem- 
ber, when many of the trees are loaded with fruit. 
If, however, a western slope be the only choice 
(other circumstances of soil, Sec, being favourable), 
the planter has only to take care that the fruit trees 
be protected by screens of forest trees on the exposed 
points. This may be done, in a great measure, by the 
fruit trees themselves, that is, by planting the hardiest 
kinds, and tallest growers, on the north or windward 
sides, and placing the more delicate and lower grow- 
ers towards the south. 

Apple Trees on Walls, — Some of the tenderer sort 
of apples are brought to great perfection by being 
planted against, and trained to, walls. Some of the 
more choice table kinds cannot be thoroughly 
ripened unless upon walls, especially in the northern 
parts of our island. The south, east, and west 
aspects are suitable for one sort or other, and it has 
been observed, that the fruit are not only higher 
flavoured, but attain to a larger size than they do 
either on espaliers or standards. Such sorts as re- 
quire a w^all will be noticed as they occur in the cata- 
logue following. 

It may be mentioned in this place, that when an 
orchard is about to be planted, the planter, in mak- 
ing his choice of the sorts he wishes to cultivate, from 
this or any other published catalogue, should not 
forget, at the same time, to look round his imme- 
diate neighbourhood, to see which sorts succeed best 
in his district ; because the different sorts of apples, 
as well as other kinds of fruit, have local propensities, 



APPLE. 1 1 

as it may be called, which render them more thrifty 
and prolific in one place than in another. Such a 
circumstance is always worthy the attention of the 
orchardist. 

Planting an Orchard, — Before proceeding to give 
directions on this business, the author wishes to 
guard young planters against being imposed upon, 
and frightened out of their senses, by representations 
in learnedly-written books, regarding the preserva- 
tion of the fibrous roots. These fibres are called 
spongiols, from the old Latin name given to the roots 
of asparagus ; but in the books alluded to, the word 
is only used, the author believes, as a conventional 
term, to distinguish the active, food-imbibing fibres 
from the main body of the root. This distinction 
may be all very well ; but these learned physiologists, 
attending more to the functions of these fibres, than 
to practical facts, attribute to the loss or destruction 
of them all the failures which take place in the busi- 
ness of transplantation. In this, the man of science 
is at fault ; because the practical man knows, that 
leaves on the head of a tree are produced at the same 
time as the fibres are on the roots ; and, in many 
cases, both fall off together. The root fibres (or 
spongiols, if the learned must have it so) of the apple, 
do not, indeed, all fall ofif, but certainly all become 
inert and torpid during winter. Besides, it is not 
altogether to the preservation of the last year's fibres 
that the planter looks for success : nor can the 
transplanted tree be much benefited by saving those 
organs, which have already done their duty. Both 



]2 



APPLE. 



the one and the other must rely on the neiu vigorous 
fibres which ivill he produced in the new station ; and 
if a removed tree be planted in soil which is fine, 
moist, and w^rm enough, no fears need be entertained 
but that new fibres will quickly come forth to carry 
on the growth of the plant. In transplanting a tree, 
however, there is no necessity for uselessly exposing 
the roots to the sun and drying air ; this might enfeeble 
the mam roots, which would be of worse consequence 
to the plant than the mere loss of the spongiols, a 
majority of which would certainly have died, even if 
the tree had been allowed to stand in its former 
place. 

That the soil in which a tree is planted should be 
sufficiently moist, has already been stated ; it is, 
moreover, absolutely necessary that care be taken 
to keep it so ; either by mulching the surface above 
the roots, or by giving water occasionally, as the state 
of the trees or weather may seem to render ne- 
cessary. 

It has been before observed, that the staple, or sur- 
face soil of an orchard, need not be double-digged or 
trenched deeper than from twelve to twenty inches. 
The trees should be put in rows, ranging from north 
to south, that the mid-day sun may shine along the 
intervals. The openings made to receive the trees 
should be sufficiently large to allow the roots to 
be spread out in their natural positions ; and much 
care must be taken that the roots be not placed too 
deep. On this last point, the author cannot suffi- 
ciently press on the attention of his readers the great 



APPLE. 13 

importance of this rule in planting fruit trees. The 
consequences of deep planting" are, unkindly growth, 
canker, and barrenness. Many extensive orchards 
have been utterly ruined by mismanagement in this 
particular ; and where trees of ten or twelve years' 
standing appear to be suffering from this misfortune, 
better it is to have the whole taken up, and replanted 
properly, than allow them to remain unprofitable en- 
cumbrances on the ground. The nature of the sub- 
soil, it is necessary to repeat, should also be well 
considered ; if very wet, whether clay or gravel, the 
trees should be planted proportionably higher, even 
on the surface, rather than run the risk of the roots 
getting too deep, which they are apt to do in dry 
summers, in search of moisture. So much has this 
circumstance been dreaded by orchardists, that the 
author is acquainted with one instance, in which an 
extensive orchard, belonging to an ancient priory, 
was completely paved with stone under the trees, to 
prevent the roots descending into the wet subsoil, 
and w^ith the best effect. 

The roots of fruit trees should always be invited to 
keep near the surface ; this can only be done by ap- 
plying top dressings of suitable compost ; and not dis- 
couraged or disturbed by the spade for the purpose 
of raising surface crops of annual vegetables. 

General Management of Apple Trees. — Much of 
this branch of the subject will be imparted under the 
different kinds described in the catalogue. We only 
stop to mention here, that as the roots are found 
more durable than the head, the latter may be re- 



14 



APPLE. 



peatedly lopped, or pruned in, to cause the reproduc- 
tion of new branches, and which, upon trees that 
have ceased to bear, is often a great improvement. 
The author thinks, that as this was an idea of the 
great Lord Chancellor Bacon, it furnished the late 
royal gardener, Mr. Forsyth, with a foundation of 
his system of pruning and healing the wounds of 
trees ; both of which are useful in the management of 
fruit trees. 

Kii!fe-pruning is necessary in the early stages of 
the growth ; irregular branches, or redundant shoots, 
may be cut away, regarding always the peculiar form 
of growth of the sort to be pruned ; for this " it will 
always assume," as Mr. Knight has truly said, " in 
spite of the pruner's art." 

Seedling apples come into bearing at different pe- 
riods ; some so early as the fourth year ; others not 
till they are about fifteen years old. Seedlings may 
be forwarded into a bearing state, by repeated graft- 
ing them upon themselves, keeping them on poor 
land, and giving no pruning. 

The great quantities of apples imported from 
France and America, is certainly a national loss ; 
more especially as there is so much vacant British 
ground, well calculated for the growth of the apple, 
now lying waste. 

Training. — Apple trees maybe trained either as 
dwarf or high standards ; in the fan manner, or hori- 
zontally on walls, or as espaliers, with upright stems 
and drooping branches, &c. 

Standards are such as are planted in orchards or 



APPLE. 



15 



gardens, having* an upright stem free from branches, 
six or seven feet high. The stem may be formed 
either of the stock or of the graft ; the latter is the 
most common practice. The forming of either 
dwarfs or standards belongs exclusively to the nur- 
seryman, who feels bound to supply his customers 
with whatever form, as well as every kind of fruit 
they may desire. Tall-stemmed standards are some- 
times planted against walls, to fill up the vacant 
spaces at the top between the dwarf trees which 
cover the bottom ; in this character, they are called 
Riders, The nurseryman forms standards, however, 
chiefly for planting in orchards, where cattle are de- 
pastured, or in the open garden, where under- crops 
are raised. Standards are also much planted in 
hedge-rows, in some parts of the kingdom ; and al- 
though it be not a good custom, as regards the safety 
and completeness of the fence, it is a profitable one 
in many respects ; more especially in grazing coun- 
tries, or on arable farms, where it is the custom to 
leave green headlands. In cider manufacturing dis- 
tricts, the hedges are full of apple trees ; and are to 
the tenants a source of considerable income, on which 
they very much depend, as well for paying their rent, 
as for much domestic comfort. Hedge-row fruit 
trees are established in tw^o ways. Some prefer 
buying trees of a nurseryman, and plant them at once 
close behind the line of the hedge, and at proper dis- 
tances apart (say from six to ten yards). Others 
plant the stocks in the first' place ; train them up 
standard high, and then graft them with the desired 



J6 



APPLE. 



kinds ; — either way, carefully exeeuted, generally 
succeeds. 

Fruit trees, planted and trained as espaliers, is a 
plan long ago borrowed from the French. It is a 
neat and convenient method, especially in small gar- 
dens ; occupying but little space, and, at the same 
time, serving the purpose of a screen, a fence, or a 
boundary to the different compartments of a garden. 
Dwarf maiden trees are preferred for espaliers, and 
are either trained in the fan manner, or with an 
upright central stem, with branches led off in oppo- 
site pairs, horizontally. The latter method is most 
commonly adopted ; it being most symmetrical, and 
withal the easiest to give, and most suitable for train- 
ing upon the rails, as they are usually constructed. 
The most simple kind of espalier rail is composed of 
straight six feet stakes, driven into the ground, at 
about a foot apart, connected by a saw-cut fillet, or 
ledge, along the top, which is nailed to each stake. 
When the stakes are driven, and the fillet nailed on, 
the latter should be about five feet high — mere or less, 
however, according to the size of the garden. Es- 
palier rails are also formed by the carpenter, of 
squared scantling, painted, and have a very neat ap- 
pearance. A still lighter frame is formed of flat iron 
uprights (fixed in wood pattens), and quarter-inch 
horizontal wires, along which the branches are 
trained. 

Training on trellises is also a favourite scheme in 
French gardening. Even the walls about Montreuil 
are covered with trellis work, at some distance from 



APPLE. 1/ 

the face of the wall, and on which their finest-fla- 
voured apples are produced. Under the impression 
that this situation of the bearing wood was in a kind of 
mitigated temperature, suitable for maturing the fruit, 
the late Earl of Holderness, when in possession of 
Sion Hill, near Brentford, had all his extensive 
south wall trellised, according to the continental 
method, and had also a Dutch gardener to manage 
the trees. But neither the idea of the Earl was realized, 
nor the skill of his gardener effectual ; after a fair 
trial, the plan was abandoned, the trellis removed, 
and the trees placed close to the wall, where they 
flourished, and bore fine crops. A good reason, 
perhaps, may be given for the different effects of the 
French and English treatment. In the former coun- 
try, the heat reflected from the wall might be too 
intense for the fruit in close contact with the face of 
it ; whereas the heat from the wall in England was 
only in the requisite degree. 

Although trellises are in universal use in British 
hot-houses, and this chiefly because the smoke-flues 
are usually built behind them, yet the author does 
not think this arrangement absolutely necessary ; on 
the contrary, the most successful peach-forcing he 
ever witnessed was in houses built for the late Earl 
of Thanet, at Hotheld, in Kent, from a plan fur- 
nished by a Mr. Shiels, a nurseryman of some note, 
near London. In these peach houses, the trees were 
planted close to, and trained on the bare wall, and no 
trees in the kingdom did better, or yielded finer, 
high-coloured fruit. This circumstance is mentioned 

c 



18 



APPLE. 



as a hint to those employed in building hot-houses, 
to consider, in all cases, how far a trellis may, or 
may not, be necessary. 

Resuming the description of espaliers, it should be 
added, that the trees, in whatever form they may be 
trained, require the same care and style of pruning 
as do wall trees ; and, for many kinds of fruit, an- 
swer equally well. The celebrated Sir William 
Temple had extensive espalier grounds, at Sheen, 
near Richmond, in Surrey. A fine assortment of 
both apples, and particularly of summer and autumn 
pears, were collected on the continent by Sir William, 
for his garden at Sheen. The trees were planted in 
parallel ranks, running east and west, many of them 
on English stocks, and which uniformly produced 
abundant crops for the space of eighty years, before 
the orchard was destroyed : the ground being pur- 
chased in the year 1772, by the crown. Another 
instance of successful espalier planting, was that be- 
longing to iNIr. Secretary Johnston, at Twickenham, 
which towards the end of the last century bore prodi- 
gious crops of fine fruit, both pears and apples. The 
trees were of English growth ; the apples worked on 
the crab, and the pears on the pear stock. 

By proper pruning, disbudding, stopping the late- 
rals, and encouraging the leaders, espalier trees may 
be extended to a great length of branches. One is 
described in the Gardener^s Magazine, which mea- 
sured, in 1831, ninety-nine feet from one extremity 
of the branches to the other, and with every sign of 
extending itself farther. It is also a great bearer. 



A^PLE. 



19 



and has been planted upwards of forty years ; is a 
kitchen fruit, and known by the name of the Dove- 
ridge Nonsuch. 

Dwarf Apph Trees are such as are worked low, 
and upon paradise stocks , to correct an over-vigo- 
rous growth. They are intended for walls, espaliers, 
or for the borders in kitchen gardens, where they are 
wished to grow like low round bushes ; or trained in 
any dwarfish form. The knife management is simple, 
consisting of a due regulation of the branches at first, 
by disbudding, shortening, or cutting out redundant 
shoots. Such dwarfs generally begin bearing on the 
third or fourth year, after which they seldom require 
much pruning. 

Dwarfs are preferred for planting in high exposed 
Situations, and more especially upon the western sea 
coast, where strong sea breezes prevail. So as the 
branches are out of the reach of sheep, is all that is 
necessary ; and these low squatting trees seldom miss 
yielding plentiful crops. 

D^varf trees (and if pears, on quince stocks) are 
also trained after two French modes. The first is 
called hoop-training ; that is, a circle of stakes, five 
or six feet high, are driven round, and about 
two feet distant from the stem of a tree tvv^o or 
three years old from the graft; the branches are 
led and trained round the outside of the stakes, in a 
kind of spiral manner, till they gain the top. A hoop 
is tied round the tops of the stakes to keep them in 
place ; and when covered from bottom to top with 
bearing wood, the trees have a very dressy appear* 

c2 



20 



APPLE. 



ance. Another mode of training is said to be like a 
distaff, that is, like a cone or sugar-loaf ; the lowest 
branches, proceeding froDQ an upright stem, are longest, 
and trained in a drooping position towards the ground ; 
the next set of branches above hang in the same posi- 
tion, but are shorter, all the rest above diminishing as 
they rise, the uppermost finishing in a point. This is a 
very ornamental mode of training, and when the trees 
hang full of fruit, a very pleasing sight. For all 
kinds of dwarf training, young trees, two years from 
the graft, should always be chosen. At this age, 
the nonsuch, Ribstone pippin, Quarendon, Dutch 
codlin, and pomme violet, are often fruitful, and 
should always be in the collection of a small garden, 
in order that as much variety as possible may be had 
on a limited space. 

As the greater part of the foregoing observations 
are introductory to what the author considers to be 
of more practical value, viz,, faithful descriptions 
of all our best hardy fruits ; he would beg to in- 
trude a few minutes longer upon the time of his 
readers, while he adverts to two other matters, 
which, though not strictly appertaining to the culture 
of fruit trees, may assist and enlighten the minds of 
some of the young cultivators, for whose sake the 
whole book was projected, and for whose benefit all 
the practical rules are set forth in the plainest lan- 
guage, and most familar style. 

The first thing he Vvould detain his young readers 
Tvuth, is the names of the books he would recommend 
to the particular notice of the orchardist and young 



APPLE. 



21 



-gTirdener ; those, whence in his earlier years, and 
in his riper age, he has derived amusement and much 
information. The first book he would name, is a 
Treatise on Planting and Gardening, by J.Kennedy, 
uncle of Mr. Kennedy, of the late firm at Hammer- 
smith, gardener to Sir Thomas Gascoigne, one of 
the most munificent patrons of horticulture of his 
time. The second edition of this little work v»^as 
published in 1777? and no doubt has now be- 
come scarce. Though old and plain, it is truly ex^ 
cellent. 

The second is a practical work by Mr. Harrison, 
gardener to the earl of Egremont. Although his 
method of disbudding and pruning is rather compli*- 
cated, his system is good, and well worth the atten* 
tion of every young man, who should endeavour to 
see it practised if possible. 

The third is by the late Mr. Forsyth, highly va- 
luable for its straight-forward plainness and intelli- 
gibility. Its chief merit is his plan for the renova- 
tion of trees after they have ceased to be thrifty and 
fruitful. All that is advanced well deserves the re- 
gard of all those who have orchards of old trees 
going to decay. 

Besides the above, there are two publications on 
most parts of gardening, and consequently useful as 
calendars ; viz. Abercrombie, as improved by Main, 
and that of M'Phail. Both should be in the library 
of the young gardener ; and to which he should cer- 
tainly add, if he can, Loudon's Encyclopeedia of 
Gardening, — a little w^orld of information in itself; 
and certainly the cheapest work ever published, con^ 



22 



APPLE. 



sidering the plates and quantity of matter it con* 
taUiS. A new edition is now publishing in monthly 
numbers. 

A general system of gardening, as far as regards 
fruits and culinary vegetables, was long projected 
by the author, and submitted to the opinion of com- 
petent judges, by whom the plan was approved ; but 
other avocations engrossed his time so entirely, that 
he was obliged to relinquish his design ; and instead 
of a large work, the present small one has been 
brought forth in its stead. 

The author also feels inclined, among other intro- 
ductory matter, to give a few slight notices of his 
opinions of the former and present systems of bo- 
tany. He is not a botanist himself, though a great 
admirer of the science, as it has been illustrated both 
by Linnseus and Jussieu. Of Linnseus he has the 
very highest opinion, although not altogether blind 
to the defects of his system. Without wishing to 
appear as looking for spots in the sun," he would 
humbly suggest whether the pear be not a distinct 
genus from the apple, and the plum from the cherry. 
These trees have no affinity in their physical or 
essential qualities, and but little in the fruit. They 
are certainly much more distinct than many others 
which Linnseus had arranged together, and which 
are now separated by modern botanists. But this is 
more a practical than a scientific remark, and is 
only offered as such. 

The Jussieuan system he admits is, as it is said 
to be, more natural : but its multifarious subdivision 
distracts him 5 and he fears many beginners will be 



APPLE. 23 

deterred from a study of it, not only because the 
signs which separate orders and the marks whicli 
separate genera are really so minute, and in many 
cases so unappreciable, but that the terminology, 
titles, &c., are really so outlandish, that the system 
is absolutely repulsive. Like many others, he has 
hopes that somewhat will be done to simplify the 
science, so as to make the attainment of it as easy 
as the study of it is inviting 

Respecting the nomenclature of fruits, the author 
complains of the multiplicity of names given to the 
very same kind, especially of apples and pears. To 
reduce the lists, or rather to prevent further accu- 
mulation of new names, he advises the council of the 
Horticultural Society to admit not another single 
sort into the collection, unless it can be clearly made 
appear that it is superior to every one already in 
possession. In the disposal of medals from that 
Society, he thinks they should be given for the 
greatest entire crop successively produced, rather than 
for a single excessively large flower or fruit, which 
may be merely the effect of accident, and for which 
the producer can claim but little merit. This way 
of distributing rewards, however, presupposes that 
the Society should have emissaries in all parts of 
the kingdom, which he admits is impossible. Still 
he thinks there should be some criterion o{ general 

* Whilst these sheets are going through the press, the 
author learns Dr. Lindley has just published a work, under 
tho title of Ladies' Botany," which completely remedies 
the di^culty complained of. 



24 



APPLE. 



good management fixed on to gain the medals, ratlier 
than bestowing them as is above alluded to. He (the 
author) instances the enormous bunch of the Syrian 
grape produced in a hothouse at Welbec in the 
senior Speechly's time. Had such a bunch been 
exhibited at the Society's rooms, it probably would 
have gained the first prize, and which the author 
considers w^ould have been wrong ; because the 
highly respectable Speechly did not deserve even a 
bronze medal for this single bunch, but ten gold 
medals for his uniform success in the production of 
every fruit which he cultivated : adding, that, if 
medals were distributed as rewards for general and 
uniform good management in business, the gift 
would not only be a passport for the owner through 
the world, but a satisfactory recommendation of him 
to every one needing his services. 

The author cannot, however, withhold his willing 
tribute of praise from a Society which has already 
done so much good. And though its Transactions 
are more splendid than needful, and come forth at 
too distant periods to be really useful, still the exer- 
tions made to correct the nomenclature of our best 
fruits, and identifying those sorts worthy cultivation, 
together with the distribution of grafts, &c, (of 
which the author lias largely participated) has been 
and continues to be of signal service to the country 
in general. Another proof of the influence and cha- 
racter of the Society may be inferred, from the great 
number of first-rate places being now filled by men 
who received the rudiments of the profession in the 
Society's garden. 



25 



Prompted by the same feelings which actuated the 
Society, relative to the collection and cultivation of 
fruits for the sake of comparison, in order to ascer- 
tain which were really the best, the author has been 
for many years employed ; and although he has not 
had the boundless resources and means of trial as 
have been at the command of the Society, yet the 
results of his own experience (comprising a much 
longer period than that of the Society) have been 
such as induce him, without vanity, to think that 
the publication of his experimental and practical 
knowledge respecting fruits may be at least a useful 
auxiliary to the publications, direct or indirect, which 
have issued from the Society. In this light only he 
wishes what he has written may be considered ; and 
he shall feel very great satisfaction indeed, if his 
practical knowledge thus elicited may be any way 
instrumental in advancing the culture of those fruits, 
which are destined for the regalement of the rich, 
and so easily obtainable for the comfort and refresh- 
ment of the poor. 

Respecting the size of apples, the author thinks 
three distinctions are all that is necessary; viz. small, 
example the golden pippin ; middling, example the 
nonsuch ; and large, such as the Dutch codlin. 
The shape is not so material, and is certainly super- 
fluous, if the fruit be rightly named, especially if 
described in geometrical and botanical terras. The 
following catalogue will comprise nearly one hundred 
and fifty of the most esteemed sorts, all familiarly 
described, with practical observations on their cul- 
ture, value, history, &c. ; specifying the purposes 



26 APPLE. 

for which they are best adapted, and other particu- 
lars necessary to be known by every cultivator of 
this useful fruit. At the end of the list will be given 
an improved method of keeping apples to a length- 
ened period. 



Descriptive Catalogue of Apples. 

1, Haivthornden. — Reader, be not surprised at 
seeing this placed first on the list. Europe has not 
produced a better or more useful apple for all culi' 
nary purposes. It deserves precedence on many 
accounts : as an early and prolific bearer, as a free- 
growing and healthy tree, it has scarcely an equal. 
The fruit are fit for use from the time they are of the 
size of walnuts till they are ripe in October. When 
full grown, especially if the crop has been thinned, 
the fruit attain a large size — say from eight to ten 
inches in circumference — and continue good in the 
south of England till the end of December. In colder 
countries, or in cold seasons, they keep much longer. 
In Scotland, the fruit sometimes keep till the month 
of May. If the Ribstone pippin be esteemed the 
glory of Yorkshire, the Hawthornden certainly de- 
serves to be called the glory of Scotland. 

The fruit is generally above the middle size, round, 
a little flattened, wdth a few irregular risings. The 
pulp is light-green, solid, and abounding with a fine 
acid juice. The shoots are strong, and of a lightish- 



APPLE. 27 

brown hue, having the buds pronihient ; leaves large, 
and a little hoary. The tree, if worked on a para- 
dise stock, begins to bear in the third year from the 
graft, and is rarely barren afterw^ards. Although of 
vigorous growth, the tree seldom attains a large 
size ; the branches mostly inclining downwards, in 
consequence of the heavy crops. 

Another advantage belonging to this variety of 
apple, is its thriving in almost any soil that has not 
a decidedly wet bottom ; and may be planted as 
standards or as dwarfs, either trained on espaliers 
or in any other manner. If intended for grazed 
orchards the stems should be higher than usual, in 
order that the hanging branches may be out of the 
reach of cattle. 

Any stock may be used for this apple ; but for 
small gardens, the paradise stock should always be 
preferred. 

The Hawthornden was early introduced into the 
Fulham nursery, whence many of the market- 
gardeners round London were supplied. About 
the same time it was introduced into Cambridge- 
shire by the late Lady Hardwicke, and extensively 
planted in that county, as well as all over the three 
kingdoms. 

It is also to be remarked of this tree, that it is 
less liable to be infested by the mealy aphis, or Ame- 
rican blight, than most other apple trees ; owing, no 
doubt, to its more robust habit of growth. 

2. Jiineating,'-' This is an old inhabitant of our 
gardens, ripening in the end of July and beginning 



28 



APPLE. 



of August. It is not so plentiful now as it was sixty 
years back; though, as being the earliest dessert 
apple, it deserves cultivation. The fruit is small, of a 
light-green colour, somewhat elongated, and borne 
on a long slender stalk. The shoots are slender, 
though upright. The fruit require to be gathered a 
day or two before they are ripe, as this improves 
their quality for the table. 

As this apple is rather a shy bearer, several of 
them on paradise stocks should be trained as dwarfs, 
and one or two on crab stocks as espaliers. These 
last will ripen later, and keep good longer. It is 
said that Mr. Kirke, nurseryman, of Brompton near 
London, has a red variety of this apple, much supe- 
rior in quality to the white one. The Juneating is 
an eligible sort for growing in pots ; and the best 
manner of treating the trees is as follows : — Provide 
neat little maiden plants on paradise stocks, and pots 
for each twelve inches wide at top and ten in depth. 
Prepare some good compost, like that used for me- 
lons ; that is, fresh hazel-loam with plenty of decom- 
posed old hot-bed or other dung. Drain the pots 
well ; and, when potted, plunge them in the ground 
in a sheltered situation, covering the surface over 
the pots with an inch or two of exhausted mulchy 
dung, to keep the roots safe from the changes of the 
weather. Here they may remain twelve months. In 
the second sj)ring (supposing them to be potted in 
the early part of the first year), when the buds begin 
to swell, they should be pruned, reducing weak 
shoots to half their length, and strong shoots one- 



APPLE. 29 

third. After they begin to grow, the trees will re- 
quire due supplies of water ; and as the roots are in 
a sort of prison, the water given them should be 
rich. To make this manured water, mix it with 
one-third of its quantity of the brown drainage 
from dunghills, or what may be found in farmyards; 
or, if such cannot be had, collect a bushel or two of 
horse-droppings, which put in a large tub, together 
w^ith a handful or two of soot, fill up with water, and 
stir it frequently. In the course of a few hours it 
may be given to the pots once or twice in the week. 
It should not be allowed to become stale ; the fresher 
it is the better. This liquid the author has found 
more nutritive to potted trees than any thing else, 
and therefore can safely recommend it for every kind 
of fruit grown in pots. 

About Michaelmas following, the mulch should be 
removed ; the pots taken up, and replunged ; taking 
care not to injure the surface roots, for these are of 
the greatest service to the plants. In the following 
spring little pruning will be necessary, only shorten- 
ing some of the strongest shoots. In the course of 
the summer, flower-buds will be formed ; and when 
this takes place, the trees are, at the proper season, 
fit to be taken into the cherry-house, or some such 
similar place, where they can have abundance of 
moisture and moderate heat (say from 56 to 65 deg. of 
Fahrenheit) ; for neither apples, plums, nor cherries, 
can bear violent forcing or dry heat. 

If such potted trees have been housed and borne 
fruit, it is well to remove them to the open air as 



30 



APPLE. 



soon after as possible ; not put away, as is too often 
the case with such things, in any bye corner, but 
properly plunged, mulched, and regularly watered, 
to recover their vigour, and ripen their buds for the 
next year. It is hardly necessary to add, that, where 
a succession of forced apples are required, a suffi- 
cient stock of potted plants must be kept for the 
purpose ; as a few such fruit plucked from the trees 
a month or two before they ripen naturally, are al- 
ways regarded as a delicacy. 

The Juneating, w^ithin the author's memory (above 
seventy years), used to be cried in the streets of 
London as " fine gennettings,'' showing how much 
more plentiful the fruit were then than now; and, 
though plentiful, was omitted in the abridgement of 
Millar's Dictionary, published in the year 1771 5 the 
year in which that prince of gardeners" died. 

3. Margaret. — Is a favourite apple, ripening 
about the end of August. The fruit is small, and 
rather oblong; the colour alight red, with streaks 
of a deeper colour next the sun. The flesh is melt- 
ing; and, in favourable seasons, the juice is sweet 
and pleasant. It is a better bearer than the Juneat- 
ing, which has caused it to be more generally cul- 
tivated. The fruit should be gathered before they 
are quite ripe in order to have them in perfection, 
as they soon get juiceless and mealy. Two trees 
are enough in any private collection, trained and 
managed like the Juneating, either in the orchard, 
as espaliers, or as dwarfs, on the borders of the 
garden. It is also suitable for potting. 



APPLE. 



3] 



4. Calville cVEte, — The summer Calville ripens in 
the beginning of August. The fruit is of the middle 
size, rather oval, and irregularly shaped. The colour 
is light-yellow, tinged with faint-red next the sun. 
The flesh is crisp, and the juice tart but pleasant. 
It is a most prolific and early bearer, often yielding 
fruit in the third year from the graft. The wood is 
slender, and consequently better adapted for dwarfs 
or espaliers than for standards. But its merit of 
earliness and fertility gains for it a place in every 
fruit-garden. 

The above apple, with several other sorts which 
will be noticed hereafter, w^ere imported from France 
per order of Sir P. Stephens, of Fulham, where they 
were planted, and leave given to the author to in- 
spect them from time to time, and report as to their 
merits. Some few of them had been in this country 
before, many of them totally worthless ; but such 
as vvere really good were added to the collection in 
the Fulham Nursery, and will be noticed in the 
sequel. All the sorts denominated Calville have a 
ribbed exterior, by which they are easily recog- 
nized. 

5. Summer Mar i/g old. — Ripens in the end of Au- 
gust. It is a handsome fruit, and a great favourite 
in the west of England, particularly in South Devon. 
Rather larger than the golden pippin, it is of a fine 
light red, w^th deeper streaks of the same colour of 
the sun side. The flesh is breaking, and the juice 
pleasant and abundant. It is a prolific bearer, and 



32 APPLE. 

makes a fine orchard standard of the third class, but 
will bear well in any way. 

6. Early Jidien. — Also ripens in the end of Au- 
gust. This has been recently introduced from Scot- 
land, and proves to be a superior dessert fruit. The 
apple is larger than the preceding: colour bright 
yellow, seldom tinged with red, unless very much 
exposed to the sun, and then but slightly. The flesh 
is melting, and the juice plentiful and rich. It 
makes a handsoqie orchard tree of the third class, 
and is also suitable for espalier or bush training. 
Although it cannot be called a great, it is certainly 
a good bearer, and upon the whole a valuable summer 
apple, 

7« Pcisse Poffime Rouge, — Ripens early in August. 
This is one of the French apples introduced by Sir 
P. Stephens before alluded to, and particularly marked 
by the author as well worth cultivation. It deserves 
a place in every collection, even for its beauty ; but 
it has other qualities to recommend it : the flesh is 
crisp, juicy, and of very pleasant flavour. The fruit 
is rather larger than the Margaret, of a fine light red, 
nearly all over : handsomely formed and nearly oval. 
It forms a handsome tree, but is rather delicate ; 
and is better adapted for dwarfs and espaliers than 
for the exposed orchard. The wood and leaves 
resemble those of the summer marygold, both having 
downy leaves, with very prominent buds. The ad^ 
jective passe, much used by our French neighbours, 
signifies superior, or surpassing in value that before 



APPLE. 33 

the name of which it stands. In the present case it 
signifies that this one is superior to the old red apple 
of French orchardists. It may also here be added, that 
pomme is the French name of an apple : so that they 
have pomme d'arbre, tree apple, and pomme de terre^ 
which is the earth-apple, or potato. The French 
fruiterers call and describe apples under two general 
denominations, namely, pomme and rennette ; thus 
they have pomme d^or^ golden pippin ; and rennette 
grise, grey rennette. 

8. White 2uarendon, — Ripens about the end of 
August. This, though not equal in value to the red 
Quarendon, may be considered a very useful fruit, 
especially for the market gardener. It is rather 
larger than the red, and may occasionally be used 
in the dessert, as the flesh is crisp and juicy. For 
kitchen use it is exceeded by no early apple ; and is 
equally a good bearer as its namesake. It makes a 
healthy standard of the second class in the orchard, 
and bears well in any shape or place. 

9. Oslin, — Is an old favourite Scotch apple, ripen- 
ing about the end of August. The fruit is somewhat 
in shape and size of a small red Quarendon : the 
colour is light green, much spotted, and turns yellow 
in ripening. The flesh is melting, and full of rich 
pleasant juice. It is ranked among the best dessert 
fruits of its season, and is now very generally culti** 
vated. The tree, though healthy, is not of vigorous 
growth, and therefore well calculated for training on 
low espaliers, or as dwarfed standards. 

10. Red Astracan, — This apple ripens about the 

D 



34 



APPLE. 



middle of August, and is as much celebrated for its 
beauty as its worth. The fruit are of the middle 
size, irregularly shaped, and of a beautiful red colour 
next the sun : the flesh is white, rather crisp, not 
very juicy, but of good flavour. Its vivid colour 
gives great richness to the dessert for a few days, 
but it soon becomes mealy. The tree makes healthy 
though not strong shoots, but is fertile, and does 
well as a dwarf, or in pots. If planted in the orchard, 
it ranks as a third class tree. The fruit bears a 
peculiar kind of bloom on its surface, which v,'ill be 
more fully described hereafter. 

11. Early New Yoj'k. — This apple, which ripens 
about the end of August, was received among a large 
collection of first-rate sorts (from the Nursery of 
Messrs. Whitly and Co., at Fulham), by Mr. W. Ro- 
gers, who established a nursery some years ago at 
Southampton. The apple, under the culture it re- 
ceived at the latter place, showed it to be well worth 
cultivation. The fruit is more long than round, of a 
light green colour slightly tinged w^ith red. The 
pulp is breaking, with much pleasant juice. As 
the fruit ripen gradually, they may be gathered as 
wanted for some time. The tree is a good bearer in 
any shape. 

12. White Crofton, — This apple, which ripens about 
the end of August or beginning of September, was 
one of a large collection brought from Ireland by 
the late Sir Evan Nepean, and was worked with 
others in the Fulham Nursery. The fruit is rather 
under the middle size, the colour light greei^ flesh 



APPLE. 35 

melting, juice abundant but not very rich. It may 
be called a good second-rate fruit : is an excellent 
bearer, and well worth the attention of market gar- 
deners. Its stiff upright growth renders it eligible 
for the grass orchard, where it would rank as a 
second-rate tree. 

At the time Sir Evan gave the above, with other 
Irish cuttings, to the author, he remarked, that the 
canker in apple trees was seldom seen in Ireland, 
neither did it appear on plants sent from England. 
The same remark was made, not only by Grimwood, 
but by Burnett and Foley, the principal nurserymen 
then near Dublin. Whether Irish apple trees are 
still free from canker the author has no means of 
knowing ; he, however, considers it a lucky circum- 
stance for that kingdom : and were he asked the 
cause of canker being so prevalent in England, would 
reply, that it is occasioned by too deep planting on 
unfavourable soils. 

13. Red ^uarendon. — Ripens from the end of 
August to the end of September, and when well 
ripened is reckoned a first-rate dessert fruit. The 
apple is nearly of the middle size, of a regular round 
shape, a little flattened ; the stalk is thick and short, 
by which it adheres closely to the branch ; the eye 
is prominent, and the colour a deep red next the sun, 
the same colour being suffused nearly all over. The 
flesh is greenish white, breaking in the mouth, and 
fully charged with a rich vinous juice. The tree is 
one of the most prolific bearers, is healthy, having a 

d2 



36 



APPLE. 



Stiff upright growth, and fit for every purpose of the 
orchardist. 

The red Quarendon is so excellent an apple, that 
a little part of its history deserves to be recorded. 
The first intimation of this fruit was given by a 
Devonshire gentleman to the author above forty 
years ago. The gentlemen was well stricken in 
years, and declared that he knew the apple when a 
boy : so that it must have been long in existence 
before it became generally known. Luceomb, or Ford 
of Exeter, were referred to as possessing the apple : 
the latter was applied to, who furnished an order for 
the Fulham Nursery, There its superiority was 
soon and fully proved. Hence it was sought for by 
everybody ; and is now distributed far and wide. 
The fruit is really so good and beautiful, that it well 
deserves a place on a wall in the north of England 
and Scotland ; and where it would ripen in such 
perfection as to be little inferior to some of the 
Clingstone peaches. 

All the foregoing are ranked as summer apples ; 
those that follow, may be called early and late 
autumn sorts. 

14. Nonsuch, — Ripens in September and October. 
Although this old favourite apple is usually esteen^ed 
a summer fruit, it seldom ripens sooner than the end 
of September, though fine seasons make a fortnight's 
difference. None of our apples have been more 
prized than this, particularly for the purposes of the 
cook. It is even esteemed in the dessert ; it is an 



APPLE. 



37 



early and good bearer, and forms a handsome orchard 
tree of the second class ; no other sort answers 
better either for dwarfs or espalier training. The 
fruit is rather above the middle size, handsomely 
shaped, eye small, stalk short : the major part of 
the skin is curiously marbled with red and yellow, 
sometimes striped with red next the sun, and of an 
olive green on the other side. The flesh is white, 
melting, and full of a pleasant juice, having a peculiar 
flavour. The wood and leaves are remarkable ; the 
former being somewhat thorny, the latter covered 
with a whitish dust, which thickens in dry weather, 
inviting, the author thinks, the attack of the Ame- 
rican blight, to which this apple is very subject, it 
is perhaps on this last account that tlie nonsuch is 
not so much cultivated as it used to be fifty years 
ago ; but certainly, if the tree be planted on a 
suitable soil, and can be kept free from the mealy 
aphis, no other sort gives more satisfaction. 

15. Flower of Kent. — This is a large apple, ripen- 
ing in October. The shape is rather flat and irre- 
lar ; of a fine red colour next the sun, and slightly 
streaked with red on the shaded side. The pulp has 
a yellowish cast, the flavour good, and containing 
abundance of juice; consequently, one of the best 
kitchen apples. The tree belongs to the first class 
of orchard apples ; forming a fine healthy head, and 
generally a good bearer. It may do as an espalier, 
but is not at all suitable for dwarf training, by reason 
of its luxuriant habit of growth. This apple is ex- 
tensively cultivated near Sandwich in Kent, where 



38 



APPLE. 



ifc is supposed to have originated many years ago. 
Those writers are mistaken who assert that this 
apple \Ti\\ keep till April ; this has never been con- 
firmed in the author's experience. 

16. Kirke^s Scarlet Admirable. — Is in perfection 
from October to the end of December ; is a fine large 
showy fruit, of a red colour, rather longer than 
round ; the flesh is breaking, full of richish juice, 
and very suitable for kitchen purposes. In the 
orchard it grows to be a fine healthy tree of the first 
class. When required for garden culture, it should 
be worked on paradise stocks, which will check its 
natural luxuriance. Though not a first-rate bearer, 
it will always be a desirable sort for the fruiterer, 
seeing that its beauty will always make it readily 
saleable in market. The apple is named from the 
first possessor of it about London, a nurseryman to 
whom the country is much indebted for the pains 
and industry bestowed by him in the cultivation of 
the best sorts of hardy fruit trees ; and who has 
shown as many perfect specimens of his own pro- 
ductions at the Horticultural Society's meetings as 
any other member of the Society. 

17» Famcuse Poimne de Neige. — This apple is ripe 
in October and November ; and is called the snow- 
apple from the whiteness of the flesh. It is of 
American origin, introduced by a gentleman at 
Brompton, within these thirty years, Mr. Kirke 
propagated and distributed many of the kind to 
different nurserymen and others round London. A 
few were sent to the Southampton Nursery, where 



APPLE. 



39 



they fruited, and from \\hich the following descrip- 
tion is taken : — The fruit is of the middle size, and 
handsome shape; the colour light green, faintly 
tinged with red ; both skin and pulp are whiter than 
those of any other apple, hence the name ; the flesh 
is crisp, juice pleasant, but not abundant. It grows 
well at first, though a delicate tree ; much fitter for 
garden culture and training, than for the orchard. 
The singularity of the fruit v»'ill gain for it a place in 
collections ; but, like other American kinds in this 
country, it is more than probable that it will become 
liable to canker ; as when planted in strong soil they 
soon become affected with that fatal disease. A dry, 
light soil, on a dry bottom, is the only fit situation 
for this tree. 

18. Passe Pomme d/Autovine. — The best autumn 
apple. This ripens and is in perfection from October 
to November, it was one of those introduced from 
France by Sir P. Stephens, and proves a good des- 
sert apple. It is a showy fruit of the middle size, 
a little ovalar ; the colour is red or Vermillion ; the 
flesh is melting and tinged with red, the juice vinous 
and aofreeable : for its size it is remarkablv liffht ; is 
a good bearer, but rather a delicate tree. The young 
shoots have very prominent buds, and the leaves are 
large and hoary. When worked on paradise stocks, 
it bears admirably if trained like a bush, or on espa- 
liers : and if intended for standards, they should be 
worked on crab or free stocks. 

19. Autumn Red Caiville, ^In perfection in No- 
VQmher and December, This is an old inhabitant of 



40 



APPLE. 



English orchards, and is one of the best of the Cal- 
villes. The fruit is nearly red when ripe, with a 
deeper shade next the sun. The flesh is full of a 
pleasant juice, and may either serve for the dessert 
or kitchen use. It is a liberal bearer, and makes a 
good healthy standard of the second class. 

20. Biggs' Nonsuch, — Continues from the end of 
October to December. This variety is regarded as 
somewhat superior to the old nonsuch, because of its 
langer-keeping property ; in all other respects it is 
nearly similar. As soon as it is ripe it is in full 
perfection ; and is rather a superior kitchen fruit. 
As an orchard tree of the second class it deserves a 
preference ; and also answers well as an espalier. 
This sort was raised by a person whose name it bears ; 
and it should be observed, that it is less liable to 
the attack of the American blight than its older 
namesake. 

21. Pomme Roi. — This very good culinary apple 
is usable during October, November, and December, 
and is much esteemed in the county of Sussex, to 
which locality, it is probable, it may have been re- 
ceived from the opposite coast of France. The fruit 
is full middle sized, rather oval, but irregularly 
shaped ; the colour a deep blush next the sun, and 
lighter on the shaded side. The flesh is crisp and 
white, with abundance of quick acid juice. It grows 
vigorously, and makes a handsome orchard tree of 
the first class. The shoots rise upright, of a dark 
brown hue, and speckled like the shoots of the 
Chaumontelle pear. In Sussex it proves a gQo4 



APPLE. 



41 



friend to the market gardener; why should it not be 
equally beneficial in other places ? 

22. Court'pendu Rouge, — A favourite apple in 
season during November and December. This is 
one of the best apjjles introduced from France. The 
fruit is middle sized, round, and handsome ; the 
colour fine red, verging to an olive green on the 
shaded side. The flesh is breaking, the juice rich, 
and well-flavoured. It is a dessert fruit, and though 
not a general good bearer, makes a good second class 
tree in the orchard. On paradise stocks it will do 
for dwarfs or espaliers. 

23. Sovereign, — Ripe in November and December. 
This apple was introduced about sixteen years ago 
by the proprietor of the Southampton Nursery, for 
which he has had much commendation. It is a large 
sized fruit, measuring from ten to twelve inches in 
circumference, nearly round, but with some irregular 
ridging. The colour is a fine red, suffused nearly all 
over, only deeper next the sun ; the flesh is breaking ; 
the juice rich, vinous, and abundant. From the 
strength and vigour of the wood, it makes one of the 
first rate orchard trees. If wanted for dwarfs or 
espaliers, it should be grafted on the paradise stock. 
The quality of the fruit would recommend it to the 
dessert, but its great vulgar size forbids ; for the 
kitchen, however, it is matchless. Most of the fruit 
have a singular mark or patch on one side, of a 
russet colour, about the size of a sovereign — whence 
the name. 

24. Sack and Sugar, — This apple is fit for use in 



42 



APPLE. 



November, and has its name from the great quantity 
of sugary juice it contains. Cuttings of this variety 
of apple were received by the author from a good 
friend of his, who lived at Acton, near London, above 
thirty years ago. Jt was worked and fruited in the 
Fulham Nursery, and afforded the following descrip- 
tion : — The fruit is rather less than the middle size ; 
nearly round, and flattened at top, with a large eye 
not very prominent ; flesh white, soft, and abounding 
in well-flavoured juice. It grows freely, and forms 
a good second class tree for the orchard. It is also 
productive as a garden dwarf. 

25. Cat's Head, — This old English apple is in 
season in October and November ; is one of the 
largest size, and famous as a kitchen fruit, both in 
Jersey and in this country. The shape is irregular, 
flattish at both ends, with several longitudinal ridges. 
The skin is smooth, thin, and of a light green colour. 
The flesh, at first, is crisp, but after a few weeks, it 
gets soft, but not mealy. The juice is abundant, and 
w^elUflavoured. The tree belongs to the first class in 
the orchard, and though a shy bearer at first, it after- 
wards becomes as fruitful as any other in favouring 
seasons. The tree should have a sheltered situa- 
tion, as its large and heavy fruit are liable to be 
shaken down by the wind. The author regrets that 
the above, and such other silly names, should be given 
to fruit, the catalogues being positively disgraced by 
them ; as calves'-heads, dog and pig-snouts, cuisse 
madame, teton de Venus, &c. &c. 

26c Belle-bonne, — This good apple is in perfection 



APPLE. 



43 



during October, and onwards to the middle of January. 
A very old tree of this variety belongs to a cottager 
at Little Chart, near Ashford, in Kent; which, by all 
accounts, has stood above a century, and is still healthy 
and prolific. The fruit is large and rather oblong ; 
of a dark-green colour, with a few stripes of red next 
the sun ; stalk short, set in a deep cavity. The pulp 
is firm, and full of rich juice, consequently an excel- 
lent kitchen fruit. It is a first-rate orchard tree, and 
a good bearer. On the paradise stock it does very 
well, for either dwarfs or espaliers; more especially 
if planted in its favourite soil, tzz., a light loam. 

This apple, which is probably of French origin, 
has been long overlooked by orchardists, but is now 
in the trade, and well worth attention. 

27. Bursdorffe, or ^ueen Charlotte's Apple. — In 
perfection from November to February. In shape 
and size it resembles the golden pippin ; colour, light 
yellow, tinged with red. The flesh is firm, and 
greenish white ; the juice is rich, with an agreeable 
musky flavour. In growth, the tree is rather dimi- 
nutive, though healthy, and ranks in the third class 
of an orchard collection. Its early and productive 
habit prevents its rising to a great size, and there- 
fore is well adapted for dwarf bush training. It is a 
dessert fruit, and was a great favourite with the illus- 
trious lady, from whom it has its name. Quantities 
of this fruit were ordered from the continent, for the 
use of the royal table ; which, with those produced in 
the royal gardens, were carefully kept in sand to pro- 
long their season. The author was first informed of 



44 



APPLE. 



this mode of preserving fruit (particularly pears) by 
General Caillaud, above fifty years ago, and has been 
ever since very successful in the practice of it, the 
manner of which will be adverted to hereafter. 

The author cannot finish this notice of the Burs- 
dorfi'e apple, without appending to it a few remarks 
relative to its first introduction into England. It has 
been said that this fruit (received from Germany) was 
first planted in the royal gardens, by the senior 
Mr. W. Alton, soon after his appointment as botanic 
gardener at Kew ; but this is a mistake. The Burs- 
dorfiFe was first planted by the senior Mr. Haver6eld, 
"U'ho was, in the first place, appointed by Lord Bute 
to the gardens at Kew, then the residence of the 
Princess Dowager of Wales. On the completion of 
Kew gardens (the pleasure ground being designed by 
Sir William Chambers), the botanic department was 
separated from the other parts, and the whole was 
offered to Mr. Haverfield, who then superintended 
Richmond gardens as w^ell as those of Kew. But he, 
Mr. H., wisely declined ; for though a good gardener, 
he was no botanist. Thus was an opening made for 
Mr. Philip Millar's favourite pupil, the worthy Mr. W. 
Aiton. The writer of these remarks was then a jour^ 
neyman in Richmond gardens, under Mr. Haverfield, 
where there were few or no tropical plants ; and as a 
knowledge of plants was then beginning to be a ne- 
cessary part of a gardener's education, himself and 
fellow- workmen in the Richmond garden, envied the 
young men who were placed in the botanic garden at 
Kew. This might have been a real misfortune to 



APPLE. 45 

the Richmond lads, had a churl been the governor of 
the botanic garden at Kew. But how different was 
the conduct of the revered Mr. Alton ! and with 
what grateful feelings, even at this distant period, 
does the writer acknowledge his obligations to that 
truly excellent man ! Mr. Alton not only opened the 
botanic ground to the Richmond young men at all 
convenient seasons, but invited, and even entreated 
them, to improve themselves in botany ; assisting 
them with the names, as well as specimens, of all 
that couid be spared. Mr. Aiton's kind advice, and 
bright example, certainly moulded the character of 
numbers of young men, who had the good fortune to 
be under his superintendence, or within the influence 
of his exemplary conduct. 

28. Alexander, — This apple, which is in perfection 
from the end of October to the middle of December, is 
one cf the largest size, exceeding any other grown 
in this country. It is of Russian origin, and first 
became known in England by a sample of the fruit 
being imported by the late Mr. Lee of Hammersmith, 
one of which weighed nineteen ounces. This is a 
beautiful apple, rather oval, broader at the stalk than 
at the eye ; the colour finely marbled, red, and yel- 
lowish green. The pulp is breaking, tender, and full 
of rich vinous juice ; and were it not for its size, nobad 
dessert fruit. This apple, in fine seasons, bears a 
bloom, which, if carefully gathered, will keep on for 
some time. The tree is a middling bearer, and makes 
a good healthy standard of the second class. It may also 
be used for dwarfs or espaliers, if worked on the crab- 



46 APPLE. 

Stock. It IS observable, that the tree is less subject 
to suffer from American blight, than some other 
kinds of slower growth. A light rich loam suits it 
best. 

29. Brabant^ or Glory of Flanders, — Perfect in 
the two last months of the year. This very handsome 
fruit was received in the Southampton Nursery from 
Messrs. Whitley and Co. of Fulham. It is a full, 
middle-sized apple, round, and regularly formed, 
much like the Woodstock pippin in colour ; i, e, red- 
marbled next the sun, shady side dark-green, turning 
yellow when ripe. The flesh is crisp, juicy, and 
well-flavoured, though rather sharp ; is a good kitchen 
fruit. In bearing and stature, it is much like the 
preceding, and makes a good orchard tree of the 
second class. 

30. Quince Apple, — This is in use from October 
to January, and has for many years been a great 
favourite with the orchardists of Kent. In that 
county, it is better known by the name of Lemon- 
pippin ; but it is better to retain the name by which 
it has been known in the trade for above a hundred 
years. 

The fruit is of the middle size, egg-shaped, and of 
a fine lemon colour, and when ripe, liaving a re- 
markable hip, or rising, adhering closely to the stalk, 
which latter is short and thick. The flesh is very 
firm, abounding with a fine acid juice, of a peculiar 
flavour, resembling, in some degree, that of the 
quince; whence the name. The tree grows vigo- 
rously, and makes a fine orchard tree of the first 



APPLE. 47 

class. In strong moist soils it is apt to canker ; to 
prevent which, it should be invariably planted very 
shallow on a dry subsoil. This apple is highly prized 
by the cook and confectioner. 

31. Spice Apple, — Is in perfection from Novem- 
ber to the end of January. This is a different apple 
to the aromatic russet of the French nurserymen, 
and by them called Fenouillete grise. The fruit is 
small, handsomely shaped, and of a yellow-russet 
colour. The flesh is rather firm, juice abundant 
and highly flavoured, for which it is much esteemed. 
It iiJ a sound, healthy tree, though of slender growth ; 
is a good bearer, and may take a third-rate place in 
the orchard. For either dwarfs or espaliers the 
spice apple is well adapted ; and delights in a dry 
light soil. As this and the French aromatic russet 
are sometimes confounded, or mistaken for each 
other, it is necessary to point out the difference : 
the first produces shoots thinly studded with buds, 
while those of the second are thickly set with them ; 
besides, when growing together, there is a manifest 
difference in the habit. The author has reason to 
believe, that there is some afiinity between the spice 
apple and the famous Rlbstone pippin, of which 
some notice will be taken when treating of the latter 
fruit. Lately-published and well-authorized cata- 
logues are not in accordance respecting this apple ; 
but the above description may be depended on. In 
alluding to these catalogues, one of which is that 
of the fruits in the Horticultural Society's garden at 



48 



APPLE. 



Chiswick, the author cannot help paying a well- 
merited corapliment to Mr. Thompson, who has the 
management of the hardy-fruit department in that 
establishment. His steady character as a man, and 
his intelligence, perseverance, and experience as a 
fruit-grower, render him every way competent for 
such a station; and the best results may be expected 
from his exertions and abilities, in fixing the nomen- 
clature, and recording the true characteristics of all 
our most valuable British fruits now in cultivation. 
A corrected new edition of the Society's Catalogue 
will be, after a few years' more experience, anxiously 
expected ; and then will be regarded as a standard 
directory for every cultivator in the kingdom. 

The following are eayly and late winter and spring 
apples. 

32. Margin, — This very excellent dessert apple 
is in perfection from November to February. Its 
quality is little inferior to the nonpareil in favourable 
seasons, and is-also sooner ripe. In size, the fruit 
is small, somewhat egg-shaped, and of alight-russet 
colour tinged with red on the sun side, changing to 
yellow when ripe. The pulp is melting, and full of 
fine rich juice. The tree is generally healthy, though 
of diminutive growth, resembling, in some degree, 
the nonpareil. It forms a good standard of the third 
class in the orchard. As espaliers on the crab, and 
as dwarfs on the paradise stock, none answer better. 
The origin of this favourite apple has not been 
clearly traced. The author has known it for seventy 



APPLE. 



49 



years, it being then in repute as a dessert fruit. The 
tirst tree of it he saw was an espalier in the Sheen 
garden, planted by Sir William Temple. 

33. Transparent Apple. — This curious apple is the 
Pomme d'Astracan of the French, and in this country- 
is usable during the two last months of the year. It 
appears early in French catalogues, being in both 
those of Merlet and Duhamel. It was received 
among the collection of Sir P. Stephens before men- 
tioned. In the list accompanying that order, it was 
marked as ripe in January and February ; but the 
author has rarely found it keep longer than the end 
of December. The fruit is rather oval, middle-sized, 
and of a whitish-green colour, and covered with 
white bloom. The flesh is crisp and transparent, 
resembling the pulp of a peach ; so much so, indeed, 
that the seeds may be seen through it. The juice is 
moderate in quantity, but agreeable in flavour. The 
tree grows healthily, and generally bears well, taking 
a third-class place in the orchard ; but is better 
adapted for espalier training on a light rich soil. 
For useful purposes the fruit is only second-rate, 
being more curious than serviceable. 

34. Luccomb^s Seedling, — Is a very good kitchen 
apple, in perfection from November to February. 
The fruit is large and nearly round ; the skin dull- 
green, with a red marbled cheek next the sun. The 
flesh is firm, juice acid, but not abundant. This 
fruit is in repute about Exeter ; near which city it 
was first raised by a person whose name it bears. 
It is an orchard tree of the first class, growing vigo- 



50 



APPLE. 



rousiy, and generally bearing profusely ; and well 
calculated for the market gardener. In strong loam, 
near London, the tree is liable to canker ; it there- 
fore should be placed in lightish loam on a dry bot- 
tom. For espalier or dwarf training it should be 
worked on the paradise stock. 

35. Hoary Morn. — In use from November to the 
end of January. The first notice the author had of 
the existence of this variety of apple, was seeing it 
about the village of Newton, midway between Barn- 
staple and Torrington in Devonshire. On inquiring 
about the derivation of the name, was told that it 
resisted hoarfroU better than others, and therefore 
was called hoary morn. The fruit, however, has 
merit, as it has been called dainty in some cata- 
logues. It is of a large size, nearly round, with a 
few faint angles : colour marbled-red nearly all over x 
the eye small, and the stalk short; the latter cir- 
cumstance is the cause of its suffering less from gales 
of wind than other long-stalked dangling kinds of 
fruit. The pulp is firm and of a yellow cast, the 
juice rich and pretty plentiful when well ripened. It 
sometimes bears a fine bloom, like the Alexander be- 
fore mentioned. 

It may be necessary here to inform the young 
reader what is meant by bloom of the fruit, as it may 
be mistaken for the flowers of the tree. This bloom 
on the fruit, so visible on the unripe cucumber and 
on all the plums, is a kind of exudation proceeding 
through the skin, and remaining on the surface of 
the fruit itself. It is easily rubbed off; but^ when 



APPLE. 



51 



preserved, is a recommendation to tlie fruit. This 
provincial fruit was, in 1815, introduced to the 
London nurseries through Mr. Whitley, at Fulham ; 
and as it was approved of there, there can be no 
doubt but that its value as a kitchen and an orchard 
fruit will introduce it into every collection. There 
is a beautiful and faithful representation of it in 
Ronalds' Pomology. 

36. Dredge's Fame. — In perfection from the end 
of November to the end of February. The fruit of 
this variety is rather above the middle size, round- 
ish, but not regularly so : the eye hollow, with a 
short thick stalk ; the young shoots covered with a 
dark-brown bark, with rather large blunt leaves. 
The fruit is handsome, beautifully marbled with red 
and green, the latter tint turning yellow when ripe. 
The flesh is firm, crisp, and full of pleasant high- 
flavoured juice ; so rich, indeed, that it has been 
compared to the flavour of the pine apple. The tree 
is generally healthy, producing moderately strong 
shoots thickly set with prominent buds ; always a 
good sign that the tree will be an early bearer, as is 
exemplified in the Ribstone pippin and Hawthornden 
sorts. All the varieties raised by this ingenious cul- 
tivator (Mr. Dredge) have this characteristic mark ; 
namely, bold prominent buds. 

To the market-gardener this variety of apple can- 
not be too strongly recommended, because of its 
early and prolific bearing. The only drawback on 
its value, is its liability to be attacked by the Ame- 
rican blight even more than others ; this requiring 

E 2 



52 



APPLE. 



from the cultivator much attention to prevent, espe- 
cially in the early stages of the life of the tree. 

The author cannot refrain from paying a small 
tribute of respect to the memory of Mr. Dredge. He 
really deserved some mark of distinction for the ad- 
ditions he made to our stock of useful fruits. What- 
ever his method was, or means employed in raising 
seedling varieties of apple, is and are unfortunately 
not now generally known ; but it is certain he pre- 
ceded I\lr. President Knight in this branch of horti- 
culture, and certainly with considerable success. 
He being, however, an obscure individual, and un« 
connected with the fashionable societies of the day, 
received from them neither notice nor badges of 
distinction ; and they lost, by neglect of him, one 
who would have proved himself one of their most 
efficient members. 

37. Masters^ Seedling. — Is a good Kentish apple, 
in use from November to February. The fruit is 
above the middle size, and of a regular round shape: 
colour dark-green, tinged with red on one side, but 
yellow when ripe. The pulp is very firm, and 
charged with a fine, agreeable, acid juice. The tree 
is of robust growth, hardy, and not liable to blight ; 
and well deserves the character of being a first-rate 
bearer, of the first class in the orchard. 

This apple was raised by Mr. Masters, of Can- 
terbury, one of our most respectable, liberal, and 
scientific provincial nurserymen ; whose selection of 
fruits, and general arrangement of his nursery and 
plants, does him the greatest honour. 



APPLE. 53 

38. Kirke's Incomparable. — In perfection from 
November to January. This has a high-sounding 
name ; and, though a good fruit, does not altogether 
deserve such an epithet. The fruit is large, longer 
than round ; colour a light-green, with a ruddy cheek 
next the sun : yellow, when ripe. It has a breaking 
pulp full of rich juice. It makes a fine healthy tree 
of the first class in the orchard, or as an espalier ; 
but liable to the American blight, if not timously 
guarded against. 

39. Dredge's Beauty of Wilts, — Is an excellent 
apple, and superior to its namesake of Kent. It is 
in perfection from December to February, and may 
be used either at table or in the kitchen. The fruit is 
above the middle size, and regularly round ; the 
colour a fine crimson next the sun, the rest olive- 
green waning to yellow when ripe. The flesh is 
breaking and crisp, with plenty of rich juice. The 
tree may take the first or second place in the or- 
chard ; and is also suitable for garden culture as 
dwarfs, if worked on the paradise stock. This apple 
has been erroneously associated with the Harvey 
pippin ; a variety known for a hundred years before 
the Beauty of Wilts was raised. 

40. Kirke's Lord Nelson. — In use from November 
to the end of February. Every thing named after 
this great man ought to be superexcellent ; and this 
fruit is really so, but only for the cook and confec- 
tioner. It is above the middle size, of a round and 
handsome shape ; colour light-yellow, finely iuter- 
mixed with red of different shades. The flesh is 



54 



APPLE. 



firm, white, and full of well-flavoured juice ; pass- 
able as a dessert apple, but chiefly used in the 
kitchen. In the orchard it makes a capital standard 
of the first class ; and, after a few years, becomes 
a good bearer. If grafted on the paradise stock, it 
does w^ell as a dwarf ; but tlie fruit do not keep so 
long as when grafted on the crab. It is also ob- 
servable, that this variety is not so subject to the 
American blight as some other of those already de- 
scribed. 

41. Golden Knob. — This apple is usable from 
December to the end of February. It is under the 
middle size, but possesses some good qualities. The 
fruit is round, having a dark-yellow russet hue next 
the sun. The flesh very firm, and with a fair portion 
of pleasant acid juice. The tree is healthy and vi- 
gorous, well adapted for the orchard of a market 
fruit-grower, being a great bearer : as many as sixty 
bushels, exclusive of windfalls, being sometimes 
yielded by a middle-sized tree. Four trees of this 
sort, now growing at Woking in Surrey, produced, 
in the year 1831, above four hundred bushels! As 
abundant crops are often borne in Kent, ^vhere the 
tree is common, and not upon the richest land, but 
on thin soils having a dry substratum of chalk or 
limestone ; a situation where many other kinds of 
apples are seen to prosper. 

42, PoDune Vermilion, — This is a beautiful apple, 
ripe in December and January, and was received 
from France in the collection of Sir P. Stephens, 
The fruit is small and egg-shaped ; the colour a 



APPLE. 



55 



flaming red nearly all over. The pulp is crisp, and 
of an agreeable aromatic flavour. It is an early pro- 
lific bearer on dwarf trees, but rather too delicate in 
growth for standards. The sort is desirable for its 
splendid appearance in the dessert, and should al- 
ways be planted in a light sandy loam ; for though it 
arrives at a greater size both of tree and fruit in 
deep rich loam, the fruit are greatly deteriorated. 
For dwarfs, it should be worked on the paradise 
stock. 

43. Dredgers Fair Maid of Wishford, — In perfec- 
tion from the end of December to March, The fruit 
IS middle-sized, round, and handsom^ely shaped ; the 
colour a lively green marbled with a little red and 
russety spots. The flesh is firm, juicy, and not a 
bad dessert apple, though it is principally used in 
the kitchen. The tree bears early, and is a fine 
healthy grower ; ranging in the orchard as one of 
the second class, but is well worth planting any- 
where. 

There are three or four other varieties raised by 
Mr. Dredge, which have merit ; but these not having 
been under the immediate care of the author, he 
declines describing them. 

44. Grey Leadington, — In perfection from Novem- 
ber to January. This is an apple of Scottish origin, 
and in that country keeps longer than with us in 
England; owing, no doubt, to the lower temperature 
of the climate there. The fruit has no outward 
beauty, its virtues lie within ; there being no better 
fruit for the cook and confectioner after Christmas 



56 APPLE. 

than this. It is of the middle size, and irregularly 
shaped ; the colour a grey russet faintly marked with 
red on the sunny side, changing to a greenish-yellow 
when quite mature. The flesh is firm, the juice rich, 
and in good quantity. The tree is hardy, not liable 
to attack from insects, and a good bearer, ranking 
in the second grade in the orchard. This tree, 
planted in rich loam in the neighbourhood of 
London, remained free from canker till the roots 
descended into the moist subsoil, when it soon after 
was seized with that destructive disease. Tliis cir- 
cumstance furnishes a lesson to planters in general, 
as it was to the author in early life. 

45. Royal George. — A very good fruit of Irish 
extraction, continuing in season from November to 
February, This fruit was introduced into England 
by Sir Evan Nepean, and propagated by the author, 
who succeeded in obtaining fruit from them in the 
third year from the graft. The fruit is above the 
middle size, round, though somewhat flattened at 
each end ; the stalk short, and the eye large and 
prominent. General colour light-yellow dashed with 
red. The flesh is firm, and full of rich juice of a 
peculiar flavour ; and may he used in the dessert or 
in the kitchen. The tree resembles the Ribstone 
pippin in habit, but is of more vigorous growth. It 
is an orchard tree of the first class, and well worth 
cultivation : it requires a rich loamy soil on a dry 
bottom. 

46. Norfolk Paradise, — This is a good keeping 
apple, its season of usefulness extending from De^ 



APPLE. 57 

cember to ApriL This variety was raised in a vil- 
lage near Norwich, and is one of the first-rate 
kitchen apples of that county. The fruit is full 
middle-size, egg-shaped, bright-red next the sun, 
and dark-green on the other. The pulp is firm, and 
full of acidulous juice. It makes a fine healthy 
standard for the orchard, in which it raay take a 
second-rate place. It is generally a good bearer, and 
resists the American blight better than most others, 
A good loam is its favourite soil. 

47. Hunt-House, — This keeps equally well with 
the preceding. It was found at Whitby, in York- 
shire (a cold, bleak place), and where it is exten- 
sively planted, and is a hardy, useful apple. The 
fruit is of small size, oval-shape ; in colour olive- 
green, dashed with red on the side next the sun. 
The pulp is firm, and charged with an agreeable acid 
juice. The growth is not robust, the young shoots 
being mostly pendulous and thickly set with bold 
swollen buds. It is a tree of the third class in the 
orchard, and will answer well in exposed situations 
trained as dwarfs or half-standards, it being equal 
in hardihood, and very fit to be planted along with 
the grey Leadington. 

48. Hall Door. — This fruit is good from the end 
of November till March, and has been long esteemed 
in the counties of Kent and Surrey. The fruit is of 
the middle size, rather elongated and irregular in 
shape, having risings near the eye, which is hollow. 
The stalk is short and thick, and adheres closely to 
the branch. The colour is dull yellow, streaked 



58 



APPLE. 



with red on the sunward side. The pulp is firui, 
white, moderately juicy, and of a good flavour. It 
makes a healthy tree, having upright shoots \ve\\ 
adapted for an orchard, where it may stand in the 
first class. After being established, no tree of the 
orchard bears better. 

49. NoT-folk Colman, — This fruit is in perfection 
from November to April : it is one of the first as to 
strength of growth and hardiness, and consequently 
an excellent sort for an orchard. The fruit is above 
the middle size, nearly round, rather flattened at 
the ends; the colour a dark-red on the sun side, and 
a greenish-yellow on the other. The pulp is firm, 
and the juice vinous though not abundant. 

This apple tree is, from its luxuriant growth when 
young, rather slow in coming into bearing ; and 
therefore requires the assistance of art to throw it 
into a bearing state. The expedients to cause this 
result have been already adverted to ; and by a pro- 
per and timely execution of the directions given, the 
cultivator may not be disappointed in having to nurse 
a barren tree. It should always be grafted on the 
paradise stock. 

50. Minchall Crab, — This useful variety is in 
season from November to March, sometimes longer. 
It originated at a village in Cheshire, whence it has 
its name. The original tree was in existence in 
1777; and the author had once a fine tree of the 
kind under his charge in the garden of G. Wilbraham, 
Esq., at Grange Hall, near North wich. The fruit 
is above the middle size, round, somewhat flat, and 



APPLE. 



59 



would much resemble the Deux Annes, but for a 
slight rising or two on one side, which renders it 
less regular. The colour is brownish-green, slightly 
tinged with red on the exposed side. The eye is 
rather prominent, like the common crab. The pulp 
is firm and juicy, and very suitable for the purposes 
of the cook and confectioner. It is a hardy tree, 
and resists insects and canker as well as any, if 
planted on a loamy soil on a dry bottom. The author 
has observed, that the marl found in Cheshire, when 
dug, exposed to the air, and reduced and incorpo- 
rated with a sandy soil, is particularly favourable to 
the growth of apple and other fruit trees ; and re- 
commends its application to orchard-grounds, when- 
ever it can be obtained. 

51. Norfolk Beau'fin, — An apple which keeps 
from November to May. How it happens to have a 
French name is not known, unless it was originally 
introduced into Norfolk from France, which is likely 
enough. The fruit is above the middle size, nearly 
round, flattened near the stalk, which is short, and 
seated in a hollow cavity. The colour is deep-red 
next the sun, suffused nearly all round ; on the 
shaded side it is green, which is but little changed 
in ripening. The pulp is substantial, with a fair 
share of acidulous juice, and fit for every purpose of 
the cook, and especially the London confectioners, 
to whom great quantities used formerly to be sent 
for the purpose of drying. This tree grows rapidly 
when young, and during 'this luxuriance seldom 
bears ; and it is not till the growth moderates, that 



60 APPLE. 

it shows fruit. In the orchard it belongs to the 
second grade, and requires a good light loam. On 
heavy moist ground it is liable to canker, but is not 
much relished by the American blight. 

52. The Crezve Apple, — Ripe in November, and 
keeps till April. It is an excellent dessert fruit, 
below the middle size ; rather oval ; of a dark-yellow 
russet colour, changing to a brighter yellow when 
fully ripe. The pulp is crisp, and full of a fine rich 
juice, second only to the golden pippin in respect to 
flavour. In the orchard it grows to a go«dly size in 
the second class ; bears well in any shape. It may 
be trained either as dwarfs or espaliers. It requires 
a dry situation ; for, like the golden pippin, it can- 
not thrive in moist ground. 

Grafts of this apple were received from a gentle- 
man of the name of Forman, who lived near South- 
ampton ; and who it seems, or some one of his 
family, had had the kind for many years previous, 
because it is usually called Forman's Crewe apple. 
Be this as it may, it is certainly a great acquisition 
to the orchardist. 

53. Yorkshire Greening, — Is fit for use in Decem- 
ber, and keeps till May or June. This is one of the 
best keeping apples, and good for various culinary 
purposes. The fruit is large, round, and flat ; the 
colour dark green, in some seasons tinged with red. 
The flesh is firm, and full of sharp acid juice. The 
tree is not a vigorous grower, but healthy ; and be- 
longs to the second class of orchard trees. The fruit 
adhere firmly to the tree, an advantage in blowing 



APPLE. 



61 



weather. It is supposed to be the John apple of 
Miller, and which he describes as a good cider 
fruit. 

54. Golden Harvey. — Ripe in December, and 
keeps till June. This is one of the excellent apples, 
of which mention is made in the Herefordshire Po- 
mona ; and highly extolled by the first orchardist in 
the kingdom, T. A. Knight, Esq., who has caused 
not only this, but many more superior kinds of fruit, 
to be brought into notice and general cultivation. 
This apple i% small, round, and of a handsome shape ; 
the colour a russet yellow, tinted on the sunward 
side with bright red. The pulp is yellow, breaking 
and crisp ; abounding with a high-flavoured juice, 
which remains long unexhausted. The tree is of 
moderate growth and size, healthy, hardy, and a 
good bearer. It falls in among the second grade of 
orchard trees ; and, if worked on the paradise stock, 
no one answers better for either dwarfs or low espa- 
liers. This apple in fine seasons produces the 
strongest cider; hence it is called the ''Brandy 
Apple", where that liquor (cider) is manufactured. 
No collection or orchard should be without a few 
trees of this excellent fruit, 

55. Coe^s Golden Dro/j.— Becomes fit for use in 
February, and continues good till May. This is a 
dessert apple of the first quality. The fruit is small, 
a little oval, and of a fine yellow colour within as 
well as without. It has a fine rich pulp and juice, 
and pleasing to most palates. In growth, the tree 
i& upright, and forms a handsome head ; ranking in 



02 



APPLEe 



the second class. For garden purposes it is well 
calculated, either with a view to the quality of the 
fruit, or for the quantities usually produced. This 
variety was some years ago raised by a nurseryman 
of the name of Coe, at Bury St. Edmund's, in Suf- 
folk ; and who seems to be particularly fortunate in 
raising new varieties of fruit, as he has also raised 
a new and valuable "plum, which also bears his 
name. 

56. Bricklty Seedling, — This variety of apple has 
not arrived at a bearing state under the writer's own 
eye, but he has seen the fruit, and judges that it 
may rank as a second-rate table apple ; and from the 
healthy appearance of his young trees, considers it 
may turn out a good orchard tree. He has, more- 
over, received a high character of both tree and 
fruit. 

57. T>cux Ans, — An apple of two seasons ; for 
such in fact is its property as well in England as in 
France, where it was first raised. In this country 
the deux ans is better known by the name French 
Crab, particularly in Covent Garden market ; where 
great quantities, brought over from Normandy, are 
sold every year, about Midsummer, for culinary pur- 
poses. The fruit is full the middle size, round, and 
well formed; eye small, nearly level Avith the crown ; 
colour dark green, intermixed with dull-red russet 
next the sun. The pulp is very firm, and of a 
lightish-green cast, sparingly filled with acidulous 
sap of no unpleasant flavour. It makes a very healthy 
tree, with moderately strong shoots covered with 



APPLE. 



63 



brown very smooth bark. It seems to bid defiance 
to the American blight, and forms a handsome tree 
in the orchard. When worked on the paradise stock, 
the fruit are not so long-keeping as when grafted on 
the common crab. 

This apple has been long known in England, 
being noticed by Langley and Miller in the begin- 
ning of the last century. It has been sometimes 
confounded with another name ; viz, the Easter pip- 
pin, which is making a distinction where there is no 
difference. Nothing can be more absurd than thi^ 
error of multiplying names, which can answer no 
good purpose. Indeed the author considers it a 
species of crime, because it is a downright imposi- 
tion on the public. 

The following are apples, which may be classed 
under the general name Codlins, because of the simi- 
larity of their culinary qualities ; viz. — 

58. English Codlin, — May be used from June to 
September. The fruit is above the middle size, and 
irregularly shaped ; the colour light-green tinged 
with red. The pulp is soft, white, pretty juicy, and 
of a peculiar flavour. It is a tree of the second 
class in the orchard, and an abundant bearer. The 
crab stock, and any soil except strong clay or loose 
gravel, is suitable. Even stout truncheons of the 
branches planted in moist ground, as the banks of 
mill-ponds or ditches, will strike root, and become 
large thriving trees. 

The codlin was once indispensable in English 
cookery; but since codlins and cream'' have al- 



64 



APPLE. 



most ceased to be a common dish, and since the 
introduction of the Hawthornden and Keswick codlin 
varieties, the old English codlin is almost super- 
seded. Add to this, the liability of our old favourite 
to suffer from American blight — more perhaps than 
any other sort — has added to that neglect into which 
it has lately fallen. But really so useful an apple as 
the old English codlin should not be lost, merely 
because it is subject to the attack of an insect, espe- 
cially as that pest may be banished, as shall here- 
after be shown. 

59. Dutch Codlin, — Is in perfection during August 
and September. It is a fine apple of the largest 
size ; fruit irregularly globular, having several pro- 
minent angles ; colour light-green, faintly tinged 
with red on the sunward side. The pulp is firm, 
charged w ith agreeable acid juice, but which is not 
very abundant ; stalk short, by which it adheres 
firmly to the branch, a favourable circumstance in 
the case of so large a fruit. It makes a good orchard 
tree of the first class ; but, from its robust habit, is 
ill calculated for dwarfed forms : nor is it so subject to 
the American blight as the preceding. While young, 
it is a shy bearer ; but as it advances to its full size, 
it becomes more prolific. This apple is otherwise 
called " the Glory of the West." 

60. Kentish Codlin, or Fill Basket. — This apple, 
which is in its perfection in September, may well be 
called by the latter name, from its productiveness as 
well as its size. The fruit is of an irregular longish 
shape ; colour a yellowish-green, with a little blu^h 



APPLE. 



65 



next the sun. The pulp and juice good, but not of 
the first quality. It should range with the first class 
in the orchard, as it grows to be a fine lofty standard. 
As an eating apple, it is inferior to the English 
codlin ; but is as profitable a tree as can be planted. 

61. Spring Grove Codlln. — Comes into use in 
August, and continues till the end of October. This 
fruit was first brought into notice by the late Right 
honourable Sir Joseph Banks, at his seat. Spring 
Grove, near Hounslow. The fruit is as large, but 
not so finely coloured as the Dutch codlin, though 
very much resembling that fruit in its habits and 
properties ; with this advantage, it is a better bearer. 

62. Keswick Codlin, — Usable from August to 
October. This fine serviceable apple was first found 
near Keswick in Cumberland, whence it has been 
lately introduced into the southern counties of Eng- 
land, The fruit is large, irregularly shaped, longer 
than round; colour bright green, with a faint dash 
of red. The pulp is firm, and more juicy than other 
codlins. The tree is generally healthy, and makes 
a fine standard of the second class ; shoots strong 
and upright when young, but becomes drooping by 
the weight of the fruit, when advanced in growth. 
When grafted on the paradise stock, it does well as 
an espalier, and succeeds as well as any other on 
but indifferent soil. Like the Hawthornden, the 
fruit may be used as soon as it is the size of a walnut ; 
appearing sometimes in market so early as the first 
week in July, and then being of a very fair size. It 
is an excellent kind for the cottager and market gar- 



66 



APPLE. 



(lener, Avho depend on early fruit. The following- 
memorandum respecting the Keswick codlin is much 
in its favour as a cider fruit. On the 6th of May, 
1832, when apple trees were in bloom, a severe frost 
happened, which killed almost all the fruit of a large 
orchard, except those of the Keswick codlin, of which 
there w^ere two hundred trees. The crop which 
these produced, yielded ten gallons per tree, which 
at one shilling and sixpence per gallon, was eagerly 
purchased at market ; and in fact realized more 
money than the whole orchard was worth ! 

63. Manks Codlin. — Is in perfection from the 
end of August to November. This is the longest 
keeper of all the codlins. The fruit is full middle 
size, oval, and of a more regular shape than any 
other of its class. The colour is pale yellow, with a 
deeper shade next the sun. The pulp is firm, and 
the juice more plentiful, but of a more austere nature 
than any other of the codlins. Still it is a useful 
apple ; the tree being hardy, a good bearer, and 
thrives well on shallow soils, and in open situations. 

Of ike Tribe of Apples called Nonpareil, 
Nonpareil is the name of a favourite and well- 
known apple. It is a sort which has attracted more 
than ordinary regard ever since it was first in culti- 
vation : consequently, many pomologists have expe- 
rimented upon this kind of apple, either with a view 
to obtain better sub-varieties, or progeny equal in 
value to the original. The consequence of these expe» 
riments has been, that we have now in our lists not 



APPLE. 67 

less than six sub-varieties of this fine apple, besides 
the original old one ; and they being desirable sorts, 
the author has thought it expedient to describe them 
together, in order that their merits respectively may 
be more readily perceived, and comparisons easier 
made. 

64. Summer or Early Nonpareil. — This variety is 
in season from the end of August to October. The 
fruit is about the middle size, rather flatted, the eye 
small, and somewhat prominent; stalk long and 
slender ; colour dull green, intermixed with a little 
russet round the stalk, and dashed with a faint red 
on the sunward side. The flesh is crisp, the juice, 
though not very abundant, is rich and well-flavoured; 
therefore fit for the table. In growth, the tree re- 
sembles its old progenitor ; the shoots not however 
so slender, and generally well set with prominent 
buds ; it makes a handsome standard of the third 
class in the orchard, and beautiful little dwarfs or 
espaliers when w^orked either on the paradise, free, 
or crab stock. The tree requires a sheltered situa- 
tion, and the soil which suits this, as well as all its 
congeners, is a light, rich loam, on a dry subsoil. 
In heavy wet soils, they soon become cankered, and 
fall to decay. This is also called Lacy's Nonpa- 
reil. 

65. Pitmaston or Williams^ Nonpareil, — Fit for 
use in the two last months of the year. This apple 
was raised by the highly respectable and scientific 
gentleman whose name it bears. Mr. Williams has 



68 



APPLE. 



been a close and successful follower of his intimate 
friend, the President of the Horticultural Society ; 
and few gentlemen of his rank possess more prac- 
tical knowledge of, or take more delight in the 
improvement of gardening. The merits of this va- 
riety of apple have not been tested under the eye of 
the author, and therefore he cannot give so full an 
account of the tree as he wishes ; but having seen 
and partaken of the fruit, and having read all that 
has been published concerning it, he may safely aver, 
that, from its relation to the old favourite, and from 
what he has seen of the fruit, and heard of the tree, 
it is a sort well worth cultivation. 

6G. Golden Nonpareil, — Keeps and in perfection 
from December to February. This is a very hand- 
some apple. It is rather less than the old nonpareil, 
but has the shape and make of that fruit. The colour 
light brown, turning to deep yellow when ripe. The 
pulp is solid, moderately charged with rich sap of a 
peculiar, yet agreeable flavour. Like the other 
descendants of the old sort, the tree is rather dimi- 
nutive, and takes the third rank in the orchard. In 
tbe garden it should be trained as a dwarf or espalier : 
and if worked on the paradise stock, is invariably 
fruitful. 

67. Martin Nonpar eiL — Continues in use from 
December to March. This is a second-rate dessert 
fruit, and has been fully proved in the Southampton 
Nursery. It is about the same size as the old non- 
pareil., but not so regularly shaped. The colour a 



APPLE. 



69 



yellowish brown, shaded with russet, and faint red 
on the sunny side. The flesh is firm, somewhat 
yellow, and its juice is agreeable. The tree is hardy, 
and a vigorous grower, and fit either for garden 
training, or for orchard standards. As it is a good 
bearer, it is worth the attention of the market gar- 
dener. 

68. Scarlet Nonpai^eiL— One of the most beautiful 
of its family, and fit for use from Christmas to 
March. The fruit is nearly round, of a fine deep 
red next the sun, and dark green, turning at last to 
yellow, on the other. The eye is larger and more 
hollow than its parent, and the whole fruit is also 
larger. The pulp is very firm, the juice rich and 
abundant ; but inferior in flavour to the old sort, 
though it comes the nearest to that fruit of any of 
its varieties. The tree is hardy, and makes a good 
orchard tree of the second class. If grafted on the 
paradise stock, it bears early, and yields fair fruit ; 
but they do not keep so long, nor is the flavour so 
high, as when grown on the crab stock. 

To the market gardener who happens to have a 
light dry loamy soil, this sort of apple would doubt- 
less pay well ; the fruit being frequently sold in 
Covent Garden Market towards the end of February, 
at two guineas per bushel ! 

This is one of the best apples which have been 
raised from seed within the memory of man. The 
late respectable nurseryman of Kensington, Mr, Grim- 
wood, senior (now Malcolm and Co.), had the good 
fortune to detect this apple in a garden at Esher in 



70 APPLE. 

Surrey. From the original tree Mr. Griniwood had 
his grafts, and sold many of the young trees at a 
good profit. The sort, however, soon got into the 
hands of the neighbouring nurserymen, who have 
distributed it into every quarter of the three king- 
doms. 

69. Braddick's Nonpareil, — In perfection from 
the end of November till February. A very excel- 
lent little dessert apple, raised by a worthy gentleman 
whose name it bears. The fruit is of quite the non- 
pareil shape, but the stalk is different ; for. instead 
of being long and slender, it is very short. The co- 
lour is a mixture of green and russet, tinted with 
faint red next the sun. The pulp has a yellowish cast, 
crisp, and filled with a rich pleasant juice. The tree 
is not a rank grower, but may probably rank in the 
third class of the orchard. For garden planting, it 
may be treated like the other varieties of the family, 
and deserves a place in every collection, as it is cer- 
tainly a good bearer. 

70. Tlie Old, or Original Nonpareil, — No orchard 
fruit has been more valued than the nonpareil. The 
musky excellence of its flavour, and its long-keeping 
property, makes it universally desirable, whether for 
personal use and gratification, or for sale. The tree 
is diminutive in stature, and of weakly growth, never 
reaching higher than the third class in the orchard. 
When it is required in the garden for dwarf training, 
it should be on the paradise stock ; if for espaliers, 
work it on the crab. The best soil for it has been 
already repeatedly mentioned, and in which it conti- 



APPLE. 71 

nues to thrive for a great number of years. Many- 
trees, now in good health and full bearing, are 
known to have been planted fourscore years ago. 

That the nonpareil is of French origin, is highly 
probable ; it being mentioned in a catalogue written 
by Merlet, one hundred and fifty years since. Mer- 
let was followed by Duhamel, who describes the 
fruit as being of a green and grey colour, Sec, and 
much esteemed in England ; leaving no doubt but 
that the apple he describes is identical with our non- 
pareil of the present day. 

Of late years, it has been observed, that the non- 
pareil has not kept so well as formerly ; this, there is 
little doubt, is caused by the tree being too frequently 
worked upon the paradise and free stocks, instead of 
the true crab. For there is no fact more fully ascer- 
tained by nurserymen than this, that the crab stock 
is more congenial to every variety of apple than any 
other ; having a less tendency to alter the natural 
properties of the graft, and assisting the latter to dis- 
play itself in its proper form of head, as well as 
maintaining the true flavour and keeping qualities of 
the mature fruit. The paradise stock may be used to 
induce a more dwarfish habit, and earlier fruitfulness, 
and the free stock to produce a contrary result ; but 
the crab stock only can be trusted to for the develop- 
ment of genuine character. 

There are large importations of an apple from 
France, somewhat similar in size and flavour to the 
X nonpareil. They are called by the Norman orchard- 
ists the Haute-bonne ; and though inferior in keep- 



7^ APPLE. 

iiig qualities to the true nonpareil, are neverthe- 
less a good serviceable table fruit. Duhaniel, in 
noticing this fruit, says, it is good at Easter ; but the 
imported fruit do not exactly answer this account, be- 
cause they usually decay before this period. They have 
more colour than our nonpareil, and get more yellow 
in ripening ; and, upon the whole, the sort is well 
worth introduction into English collections. 

The next tribe of apples which require particular 
notice, are the Pearmains. Why they are called by 
this specific name is not very evident ; but it appears 
that it is a cognomen of some kind of pre-eminence. 

71. Summer Pear jtiain.- — In perfection from the 
tree, and for a week after gathering, during Septem- 
ber. The fruit is of small size, and oval ; stalk short 
and thick. The general colour light-green, with a 
blush of red next the sun. The pulp is agreeably 
soft, and full of pleasant juice, and very acceptable 
in the dessert. The tree is a healthy grower, shoot- 
ing upright, and forming a handsome standard of the 
first class in the orchard. Trained as a dwarf, it 
forms a compact head, and is a good bearer in any 
shaj>e. 

72. Scarlet Pearmain, — Is in perfection from the 
beginning of October till the end of November. The 
fruit is oval, and about the middle size, and beauti- 
fully coloured. The flesh is firm, the juice rich 
and abundant ; ranking as a second-rate dessert apple. 
It is a handsome orchard tree of the second class, 
and suitable for any mode of training in the garden ; 
like most other apples, it affects a dry light loam, free 



APILE. 73 

from superfluous moisture. This fruit is also called 
Bell's Pearmain. 

73. lioyal Pearmain, — I s a fine variety, in perfection 
during the two last months of the year. The fruit is 
large ; colour red, streaky next the sun ; general 
hue, greenish-yellow. The flesh is firm, and of a 
pale yellowish cast, yielding a good share of pleasant 
juice. The tree forms a handsome standard in the 
orchard, belonging to the second grade as to size ; 
and generally is very free both from canker and 
blight, especially if planted in a dry-bottomed, loamy 
soil. The royal pearmain is an excellent market 
apple, and therefore should have a place in market 
gardens. 

74. Chester Pearmain, — This apple is much culti- 
vated round the city whence it is named, and is in 
use during November and the three following months. 
The fruit is small, quite the pearmain shape (that is, 
larger at one end than the other), with a remarkably 
small eye; colour, a dull green, marbled with red 
on the sunward side ; the whole becoming deep yel- 
low when ripe. The pulp is full of a sweet juice, 
which makes it a favourite apple in the dessert. The 
tree grows healthily, and ranges with the second 
class in the orchard. On the paradise stock, it will 
make a handsome bush -trained dwarf, for borders in 
the garden. 

75. Adams' Pearmain, — This is a very good apple, 
in perfection from November till the end of January. 
It is not so much known at present as it deserves to 
bcj and certainly merits cultivation. The fruit is 



74 APPLE. 

large ; colour, a yellowish green, varied with russet 
next the sun. The pulp is crisp, well charged with 
a fine rich juice, of a peculiar flavour. For the des- 
sert, it is a passable fruit ; and for kitchen use, very 
superior. It promises to be a good and profitable 
orchard tree, and most suitable for the market gar- 
dener. 

76. PoiveVs Pearmain, — Keeps from the time of 
gathering till the month of x^pril. This excellent 
variety of apple, the author fears, is almost lost 
to the country, as it does not appear in modern cata- 
logues, or goes by another name. He first became 
acquainted with it in the Fulham Nursery, in 
1791, and then the tree was forty years old. Tradi- 
tion says it was raised by Powel, gardener to George 
the Second, who wrote on the culture of fruit and 
vegetables, having been, in the early part of his life, 
a practical gardener. The fruit is above the middle 
size, of a dark russety-green, faintly striped with red. 
The pulp is particularly firm, and of whitish-green 
colour, abounding with an agreeably acid juice. The 
tree is one of the strongest growers of all the pear- 
mains, and consequently very fitting for the first class 
in an orchard, being, though not a great, a fair 
bearer. As many young plants of this apple were 
sent out from the Fulham Nursery to difi'erent parts 
of the kingdom, it is probable the sort may be still 
standing in old orchards, unnoticed and unknown to 
commercial cultivators. 

77* Barcelona P^armain, — In perfection from the 
end of November to February. This is a well- 



APPLE. 75 

known and highly esteemed apple in the county of 
Kent, where it is know^n by the name of the Polinia 
Pearmain. It is of foreign origin, probably from 
Spain, as its name would imply. The fruit is 
of the middle size, with a small eye, and thick 
stalk. The colour next the sun is a fine light red, 
on the other, a russet yellow ; flesh firm, with plenty 
of rich vinous juice, agreeably acidulous. The tree 
is of moderate growth, but very healthy ; and seems 
to resist the American blight. It is an abundant 
bearer however it may be trained, and ranks in the 
second class in the orchard. It is considered a good 
dessert fruit, and sometimes keeps till the beginning 
of April. 

78. Loan^s Pearmain. — Is an old inhabitant of 
English gardens, and is best for kitchen use from 
January to April. The fruit is above the middle 

\ size ; colour, dark green, with a faint blush of red 
on the exposed side. The flesh is firm, and full of 
sharp acid juice, which makes it acceptable in the 
kitchen. In the orchard, it is one of the first class, 
growing vigorously, and in most seasons a good 
bearer. 

79. Lamb Abbey Pearmain, — This variety is in 
use at the same time, and keeps as long as the pre- 
ceding, but being superior in quality, is served up in 
the dessert. Lamb Abbey is in Kent, and there this 
apple was raised from the seed of the Newtown pip- 
pin ; but whether from an imported fruit, or from 
one grown in this country, is not said. Come how 
it may, it is a valuable addition to our stock of apples. 



7^ APPLE. 

The fruit is less tapering than other pearmains, but 
there is a family likeness in the eye and stalk. It is 
of the middle size ; mottled with red on the sun side 
and green on the other. The pulp is crisp, and 
breaks ; yielding much fine and particularly well-fla- 
voured juice. They are often good in March. The tree 
is a free grower, and suitable for either orchard or 
garden. 

80. Herefordshire Pearmain. — Is in perfection from 
December to March. The fruit is about the middle 
size, oval, tapering towards the stalk, the eye and 
stalk like the other pearmains ; colour a dingy green 
faintly streaked with red. The pulp is firm, and 
abounds with a pleasant juice, and may be used in the 
dessert instead of better. The tree is not a willing 
bearer when young, but becomes prolific in age. It 
may be made earlier fruitful by uniting it with the 
paradise stock. 

This apple has been confounded with the Royal 
Pearmain, a very different fruit. Gray of Fulham, 
Grimwood of Kensington, and other judges, always 
cultivated and considered them as distinct varieties ; 
and the author, who has attended to the habits of both 
for these forty years, is perfectly convinced of their 
distinct characters. 

81. Winter Pearmain — This w^ell-known variety 
is fit for the table from December to April, and is 
one of our best keeping sorts. That it has been 
long a favourite, is evident from its having been re- 
commended by both Langley and Millar a century 
back. The fruit is of the middle size, somewhat 



APPLE. 77 

oval, tapering to the stalk, at which it is a little 
flattened. The general colour is dark green, but 
spotted ail over with russet blotches, which give the 
fruit a hardy appearance. The flesh is firm, juicy, 
and of high flavour. It keeps without shrivelling, 
and turns yellow when dead ripe. The tree is of 
slender growth but healthy, and in general a good 
bearer. 

82. Hubbard's Pearmain, — Is a new apple, lately 
added to the stock of the Southampton Nursery, It 
has a high character for long keeping, and supe- 
rior qualities as a dessert fruit ; but as sufficient 
information has not been had of these qualifications 
of the tree, the author refrains from vouching for 
what he has only heard from report. 

The following are generally denominated Pippins ; 
probably derived from the name pepin, the term used 
by the French in designating the seeds or kernels of 
apples, pears, &c. ; and whence the French title 
Pepineriste, a nurseryman, or propagator of young 
fruit trees. 

Of this class of apples there are above one hundred 
and thirty named in modern lists — a number, which 
in the author's opinion have no existence ; nor, if they 
really could be shown, would such a crowd of names 
serve any good purpose ; on the contrary, such lists 
are the plague of nurserymen, impose on and dis- 
tract the public, and only disgrace the writers who 
waste precious time and paper in giving names to non- 
entities ! The abridgment of. such lists would be a 
great boon to nurserymen, because their customers' 



78 APPLE. 

orders are often filled up from these fashionable lists, 
which compels the nurseryman either to extend his 
collection to a ruinous extent, lose his customer, or 
adopt the new name by misnaming" some other tree 
in his collection, which though a perfectly harmless 
imposition, makes a perfect chaos of the nomencla- 
ture. In the following pages those pippins only are 
described which the author can vouch for being 
really worth cultivation ; it being quite foreign to his 
purpose in this publication, to take any thing at 
second-hand, which is so completely within reach of 
his own personal experience. 

83. Summer Golden Pippin. — A superior dessert 
fruit, and fit for the table about the beginning of 
September. The fruit is small, oval, and of a deep 
yellow colour on the sun side. The skin is dotted 
all over with brown spots, common to most of the 
dessert pippins. The flesh is breaking, and abounds 
with a fine-flavoured juice. The tree is an early and 
free bearer, and forms a handsome third class variety 
in the orchard. It is well calculated for potting, 
dwarf training, or low espaliers in the garden, when 
worked on the paradise stock. A light loamy soil on . 
a dry bottom suits it best. 

84. Autumn Golden Pippin, — This apple is in 
season in September and October, and is not so 
much cultivated as it deserves to be. The fruit is 
below the middle size, the stalk short, the eye large 
and prominent. The colour a fine blush next the 
sun, the opposite deep yellow when ripe. The pulp is 
crisp, not very juicy ; but the flavour is rich and agree- 



APPLE. 79 

able. The growth is like that of the Down ton pippin, 
the wood being strong and upright, forming a fine 
second class standard. The tree answers well for 
garden training, and being a good bearer is worthy 
the attention of the market gardener. This apple, 
although but little known, has been long in England, 
the author having seen large trees of it at Betherston 
near Ashford in Kent, fifty years ago ; and purchased 
young plants of it from the senior Mr. Russell, of the 
Lewisham Nursery, about the same time. This apple 
is sometimes imported from France, showing that it is 
a native of that country. 

85. Orange Pippin (Bland's). — In perfection dur- 
ing October. The fruit is small, flattened at both 
ends ; stalk short, eye large and deep ; colour light 
orange, deepening as it ripensj and varied with russet 
specks. The pulp is crisp, very juicy, and fit for 
the dessert. The tree is of moderate growth, forming 
upright shoots similar to the Fearns pippin. It is 
an early and good bearer, of the second class in the 
orchard, and also eligible for garden training. The 
person (Bland) who raised this apple was a market 
gardener at Hammersmith above eighty years ago, 
whence it got into cultivation in the Fulham Nursery, 
and has been known to the author ever since. 

86. Kerry Pippin, — This Irish variety is in use 
during September and the following month. The 
fruit is middle-sized, oval, unequally shaped ; colour 
a fine crimson next the sun, light yellow on the 
shaded side ; the pulp is yellowish, melting, and full 
of pleasant juice, and consequently acceptable in the 



80 



APPLE. 



dessert. It makes a handsome standard of the second 
class, and bears well as a dwarf on the paradise 
stock. 

This favourite apple has been long known in the 
county whence it is named, as well as in other parts 
of Ireland. It was first recommended and given to 
the author by Mr. Foley of Dublin, and subsequently 
spoken highly of by the late Sir E. Nepean, and by 
Sir Philip Stephens at Fulham, who received trees 
from his son-in-law, the late Lord Ranelagh. From 
the fruit borne by these trees the above description 
was taken. It is however to the w^orthy Mr. Ro- 
bertson of Kilkenny that this and other countries 
are indebted for the general distribution of this fine 
apple ; his sound practical knowledge, liberally dis- 
pensed to whoever needs or requires advice, is as 
honourable to himself as it has been serviceable to 
those who were fortunate enough to receive his 
instructions on every subject of rural economy. 

87. Wormsley Pippin, — This is a good but not 
a first-rate variety ; in season from the middle of 
September to the end of October. It is one of those 
introduced by Mr. Knight ; and though relished by 
many as a table fruit, is chiefly useful in the kitchen. 
The apple is of the middle size, and round ; colour 
light green, and russet next the sun ; the stalk long, 
and seated in a hollow cavity, but liable to be bloAvn 
down by autumnal gales. The pulp is firm, with a 
moderate share of pretty rich vinous juice. It is a 
dwarfish growing tree, but healthy, and ranks in the 
third grade in the orchard. If trained in the garden, 



APPLfc. 



81 



it requires more than ordinary care to keep it free 
from the American blight, which its dwarfish habit 
invites to attack it. 

88. True Lemon Pippin, — \s ripe in October and 
continues through November. It receives its name 
from its bright yellow colour. The fruit is round 
and small, somewhat flattened at the ends : the skin 
smooth and shining ; the eye small and hollow ; the 
flesh crisp, and the juice agreeable. The branches 
of the tree are slenderly flexible though healthy. Is 
a standard of the third class in the orchard, and is' 
easily trained as an espalier, in which, or in any other 
form, it bears well. 

89. Red and Yellovj Ingestrie Pippins, — Are in 
reason from the middle of October to the end of 
November. These two apples were a twin produc- 
tion, raised from seeds of the same fruit, and it is 
said from the same cell of the orange pippin, impreg- 
nated with the pollen of the old golden pippin, by 
T. A. Knight Esq. This is a fine instance of the 
value and efficacy of cross impregnation ; and had 
the ingenious gentleman achieved no other triumph 
of his skill and patient industry, this one would have 
been enough to have handed down his name with 
honour to the latest posterity. The fruit of both 
are very much alike in shape, size, and qualities : 
the only difference is in colour, as expressed in their 
names. The shape and size resembles their male 
progenitor ; the flesh is firm, of a yellowish cast, 
indicating high flavour of the juices with which both 
abound. 

o 



82 APPLE. 

90. Breedon's Pippin. — A good apple, and fit for 
the dessert during the two last months of the year. 
The fruit is small, resembling the summer golden 
pippin, but rather more flattened at the ends. 
Colour, a light yellow tinged with red on the exposed 
side ; pulp crisp, and charged with agreeable juice, 
and may be pronounced one of the best of its season. 
In growth the tree is similar to that of the old golden 
pippin, and may rank in the same class in the orchard, 
or for the like purposes in the garden. The tree 
affects a light rich soil : in damp soils it is liable to 
canker. 

91. Harvey^ s Pippin, — This is an old excel- 
lent kitchen apple, in season from November to 
February. The fruit is above the middle size, longer 
than round : colour dark green, speckled with 
brown, and in season faintly ruddy on the sun side. 
The flesh is firm, white, and having a moderate share 
of acidulous juice. It makes a hardy, first class 
tree in the orchard ; is not nice as to soil, and 
generally a good bearer. 

This apple, as before noticed, has been confounded 
with Dredge's beauty : but the author is certain they 
are decidedly distinct. The Harvey's pippin was in 
existence in this country before Dredge's time ; and 
as Dredge himself informed the author, above forty 
years ago, he raised his beauty and two others 
from the same sowing, both perfectly different from 
the Harvey's pippin. 

92. Isle of Wight Pippin. — In use from October to 
February, and well entitled to appear in the dessert. 



APPLE. 



83 



The fruit is under the middle size, nearly round, and 
of a marbled red and yellow colour, the latter tint 
prevailing when thoroughly ripe. The pulp is firm, 
full of a rich juice slightly aromatic. The tree is 
healthy, though diminutive ; ranging in the third 
class, and very suitable for garden training. It is 
also stated to be an excellent cider apple. 

93. Franklin" s Pippin, — This is a favourite fruit, 
and is ripe in November. It is small and oval : the 
eye hollow, the stalk short and deeply inserted. The 
colour pale, and afterwards a deep yellow, thickly 
sprinkled with small brown spots. The pulp is 
yellowish, breaking, and full of a pleasant, well- 
flavoured juice. 

This apple is of American origin, and was intro- 
duced into our orchards by Mr. Kirke of Brompton. 
It is a delicate grooving tree, but healthy, and a good 
bearer. The fruit are enlarged by being worked on 
the paradise stock. 

94. Padley's Pippin, — Is in perfection during the 
two last months of the year. The fruit are small, a 
little flattened, with a slender stalk, and a little 
prominent eye. The colour is a brown russetty 
yellow slightly tinged with red. The pulp melting ; 
the juice, though not plentiful, is rich and good. The 
tree is a prolific bearer in any shape, and belongs to 
the third class in the orchard ; and for dwarfs is 
equal to any of the pippins. 

Mr. Ronalds of Brentford first propagated this 
apple for sale, it being strongly recommended by the 
person whose name it bearS; at that time royal gar- 



84 



-APPLE. 



dener at Hampton Court, In thus alluding to the 
name of Mr. Padley, the author cannot deny himself 
the pleasure of digressing a little, in order to pay a 
small mark of respect to an early contemporary, 
whose advancement in the world was wholly owing 
to his excellent moral conduct, and abilities as a first- 
rate gardener. Mr. Padley was a native of York- 
shire, and received the rudiments of his professional 
education in the nursery of the Messrs. Telford, at 
York. He came to London, and was soon recom- 
mended to a place of respectability. This he left, 
and accepted the place of foreman in the kitchen 
garden at Kew, as successor to Staples, who became 
gardener to Earl Stamford, at Dunham Massey in 
Cheshire. On the death of the celebrated capabi- 
lity Brown," Mr. G. Haverfield was removed from 
Kew to Hampton Court, and took Mr. Padley with 
him as his foreman. Here he was eminently ser- 
viceable to his professional, as well as to his royal 
master, George III. On the death of Haverfield, 
Padley's interest with his sovereign outweighed all 
the interests of other candidates, though urged by the 
most influential persons about court. " No, no, jw,^' 
said his Majesty, " is Padley s birthright,'^ Sucli 
was the reward of merit : and the narrator hopes, 
that his late friend Padley's example, will be an 
inducement to every young gardener so to conduct 
himself as to deserve a similar reward. 

95. Christies Pippin, — \n season during Novem- 
ber and December. Fruit about the middle size, 
round and flat : stalk short, eve small and hollow : 



APPLE. 



85 



colour dull yellow, marbled with red next the sun. 
The flesh is breaking, not very juicy, but of a rich 
flavour and fit for the dessert. The tree is hardy, 
and grows to a second class amplitude. 

96. Fearns Pippin. — Is in use from the end of 
November to February. The fruit is middle sized, 
longish and fiat at the ends, stalk short and thick ; 
eye large and deep ; colour, a fine deep red on the 
exposed side, and green on the other. The pulp is 
firm, juicy, and of such a pleasing flavour as to he 
sometimes used in the dessert. They are also a good 
apple for drying. The tree is very healthy, and 
almost bids defiance to the American insect. It has 
also another good property, viz, the strength and 
shortness of the stalk enables the fruit to remain fast 
on the branches, when many others are thrown to 
the ground by the winds. The original tree of this 
variety first seen by the author, belonged to a person 
of the name of Bagley at Fulham. 

97. Kirke's Golden Pippin, -^Ki^q m December, 
and keeps for two months afterwards. The fruit are 
small and produced in clusters, resembling those of 
the golden pippin ; the eye large and stalk short. 
The pulp is firm, yellowish, and abounding with rich 
juice, and is one of the best of its season for the 
dessert. It is said that ^Ir. Kirke raised this apple 
from a seed of the old golden pippin, to which it is 
nearly allied, and is a better bearer if planted in a 
tine dry, loamy soil. 

Hughes' Golden Pippin. — Yh for use from 



86 



APPLE. 



November to January. Raised by Mr. Hughes from 
seed of the old variety : which shows the aptitude of 
this favourite apple to reproduce likenesses of itself 
with more certainty than any other cultivated fruit 
tree. The fruit are of the smallest size, round, and 
a little flattened at both ends ; the stalk is short, the eye 
large, and produces its fruit in larger clusters than 
Kirke's ; their qualities in every other respect are 
nearly the same, as well in the size and sha])e of the 
fruit, as in the habit of the trees. 

99. King of the Pippins, — Is in use from No- 
vember to January, Why such a pompous title has 
been bestowed on this apple must be left to Mr. Kirke 
to explain. The fruit is full the middle size : colour 
a light yellow, with a broad patch of red on the sun- 
ward side. The pulp breaks in the mouth, is white 
and juicy, and by some admitted in the dessert. The 
tree grows vigorously, and makes a healthy tree in 
the orchard, ranging among the first class. Either 
as an espalier on the crab, or a dwarf on the paradise 
stock, it answers well. 

100. Hampshire Yellow Golden Pippin. — Good 
during November, December, and January. The 
fruit is of the middle size, oval, and of a handsome 
shape : the colour light yellow, deeper towards the 
sun. The pulp is firm, and full of juice, and of 
pretty good quality. The tree is healthy, but not a 
strong grower ; it ranges in the second class in the 
orchard. This fruit has been by some considered 
the same as the preceding, or rather the king of the 



APPLE. 87 

pippins has been called the Hampshire — a palpable 
mistake. This is also called provincially Jones's 
Southampton Pippin. 

101. Aromatic Pippin, — In season from November 
to February, The fruit is rather above the middle 
size, round and rather flat : the stalk is short, the 
eye small, and both seated in deep cavities. The 
colours are, a deep red on the exposed side, and 
greenish brown on the shaded side. The pulp is 
yellow and crisp, the juice plentiful, and of a fine 
aromatic flavour, whence its name. The tree makes 
one of the second class in the orchard, and is gene- 
rally a good bearer. It is the same apple which is 
called The Cornish Aromatic Pippin. 

102. Downton Pippin » — In perfection from No- 
vember to January. This is the best apple that has 
yet been i^ai^^d by Mr. Knight by means of artificial 
impregnation. It was produced by the ttnion of the 
orange and golden pippins, and i« certainly a great 
acquisition to our table fruits. The fruit is a little 
larger than the oW golden pippin, somewhat flat at 
the ends : the stalk is short, and the eye hollow. 
The colour is a light yellow, deepening as it ripens. 
The skin is smooth, and pounced with specks. The 
pulp is firm, and charged with a fine-flavoured 
juice. It makes a good standard of the second class, 
and beautiful compact dwarfs on the borders of the 
garden. It is also desirable for cider, and the 
market gardener. 

103. Court of Wick Pippin. — Ripens in the middle 
of November, and keeps till the beginning of March. 



88 



APPLE. 



This has its name from a village of Somersetshircv 
^vhere it was first found, it having* been raised from 
a pip of the old golden pippin. The fruit is near the 
middle size, a little ovalar, and flat at the ends ; eye 
and stalk not so deeply sunk as are those parts of 
the Downton pippin. The colour is yellow, with a 
slight tinge of red next the sun. The flesh is crisp, 
and filled with fine high-flavoured juice. It makes a 
healthy tree, not subject to blight, nor over-nice in 
respect of soil, and is altogether a very eligible 
orchard tree of the second class. For garden pur- 
poses it is equally suitable ; and, if worked on the 
paradise stock, the fruit are larger, but they do not 
keep so long — an effect universally observed of fruit 
produced on this stock. 

104. Bringeivood Pippin, — Keeps good from De- 
cember to the end of February, This is another 
dessert apple raised by Mr. Knight, produced from 
a seed of the golden Harvey, impregnated by the 
pollen of the old golden pippin. The fruit are small, 
nearly round ; stalk short and slender ; eye small, 
like that of the female parent. The colour is first a 
light, and afterwards a deep yellow. The pulp is 
crisp, not very juicy, but of an agreeable somewhat 
aromatic flavour. The tree is generally healthy, 
though of rather weakly growth, and hence liable to 
the attack of the American insect. It belongs to 
the third class of orchard trees. It is but a middling 
bearer ; but even a few fruit is a desirable addition 
to the dessert. 

105. Rihstone Pippin»--ThAs apple is also called 



APPLE. 



89 



the Glory of York." It is in perfection from the 
end of November to March, sometimes longer; but 
which depends on the manner of storing, and the 
state of the fruit when gathered. The fruit is full 
the middle size, irregularly shaped, having a rising 
or two on one side. The stalk is short, and fixed in 
a hollow cavity. The colour is a marbled dull-red 
next the sun ; the shady side yellowish, with a thin 
russet hue, more or less extended round the stalk. 
The pulp is firm, yellowish, and abounding in juice 
of high aromatic flavour. It is much relished in the 
dessert, more especially about Christmas ; indeed 
during the whole time it is in keeping. It is an 
excellent apple for the cook and confectioner ; and 
for cider it has the highest character, yielding liquor 
of the first quality, if manufactured in about a fort- 
night or three weeks after the fruit are gathered. 

The tree is hardy, and a general good bearer ; 
healthy and vigorous if planted in a loamy soil, hav- 
ing a dry hard subsoil. Stiff moist soil causes canker 
and other defects : while on very inferior soils, and 
bleak situations, the tree bears bountifully. It forms 
a tree of the second class in the orchard, and is suit- 
able for garden training in any way. In growth the 
habit is somewhat similar to that of the Hawthorn - 
den, Quarendon, and nonsuch ; the young shoots 
and leaves being covered with a hoary powder, 
which, though it be an indication of early fruitful- 
ness, seems to be attractive of the American insect 
in a greater degree than other shining-barked va- 
rieties : but this must be provided against by early 



90 



APPLE. 



attention to extirpate the insect as soon as it appears, 
or rather to prevent its seating itself by timely appli- 
cation of a remedy or preventive hereafter to be 
mentioned. The Ribstone pippin takes well on any 
of the three stocks ; but the fruit from the crab 
stock are always superior. 

This favourite apple is brought to great perfection 
in the north of England, and in Scotland by being 
planted against walls. By such means the flavour is 
heightened, and the size so increased, that when 
one grown in the garden of Mulgrave Castle was 
shown to the late Mr. Grainge, of Covent Garden, 
he actually did not know the fruit — so much was it 
altered in dimension and appearance. 

Much has been written relative to the discovery 
and early history of this famous apple, the substance 
of which is as follows : — Hargrave, in his History 
of Knaresborough, speaks of the place as remark- 
able for the production of a delicious apple called 
the Ribston Park pippin, the original tree of which 
was raised, in the year 1688, from the seed of a 
pippin brought from France. The author saw the 
original in August 1789 ; it then was bearing a fair 
crop of fruit, but the tree was evidently declining. 
About twenty years afterwards it was partly blown 
down by wind, which hastened its final decay ; and 
probably, ere now, it has entirely disappeared, but 
not without leaving a numerous progeny behind. 

A son of the gardener at Ribston Hail, of the 
name of Lowe, who raised the apple, reported, that 
his father sowed seeds of the spice apple, which pro- 



APPLE. 9] 

duced three plants. These were planted in the park, 
and one of them proved to be the apple in question. 
Lowe, the son, was afterwards foreman under the 
famous Launcelot Brown, at Hampton Court; and 
subsequently a nurseryman at Hampton Wick, where 
he was much respected as a pomologist, and for his 
abilities in planting gardens, as executed at Earl 
Spencer's at Wimbledon, and many other places in 
the neighbourhood. 

It may be remarked as unaccountable, that such 
an apple as the Ribstone pippin should have been so 
long overlooked by nurserymen, and by such writers 
as Miller, who appears to have been wholly unac- 
quainted with it, otherwise he certainly would have 
named it in his lists. 

From the circumstances alluded to by Hargrave, 
and reported by Lowe, junior, the author thinks it 
probable that the spice apple might have been car- 
ried from England to France, and from thence the 
fruit or seeds were received at Ribstone Hall, and 
there sown. This supposition reconciles the different 
reports of Hargrave and Lowe, and also accounts 
for the apparent afl&nity of the two apples. 

106. Blenheim, or Woodstock Pippin. — Keeps good 
from November to March. This is a very handsome 
useful apple ; large, flat at the stalk, which is short 
and thick. The eye is large and hollow; the colour 
yellowish-green, marbled with different shades of red 
on the exposed side. The pulp is firm, juice plen- 
tiful, and of a fine acid flavour. The tree is healthy, 
and grows vigorously, forming a standard of the 
first class. From its vigorous growth it is not fruit- 



92 ^rPLE. 

ful when voung", but afterwards bears well. 0:i tlie 
paradise stock it does well as a dwarf or espalier ; 
and, when in fruit, is a fine ornament to a garden. 
It has been long in the Southampton and other nur- 
series. 

107. Kentish Pippin,^ Aw excellent culinary apple, 
in use from November to February. The fruit is 
large and longish, of an uneven surface; ^talk long 
and slender ; eye small and close ; colour dull green,, 
afterwards yellow 5 over the whole, brown spots are 
scattered. The pulp is firm, and abounding in a 
fine acid juice. In the orchard, the tree rises to be 
one of the first class, and is always profitable if on 
its favourite soil, viz, a moderate loamy soil on a 
dry bottom. 

108. Holland Pippin, — Is in perfection from No- 
vember to March. This is another good old apple, 
cultivated in Kent ever since the beginning of the 
last century. It is mentioned by both Langley and 
Miller, who were contemporaries, but, it seems, not 
friends : however, both speak well of the fruit. The 
ajiple is large and roundish, of a dark-greenish yel- 
low intermixed with russet next the sun, with a 
faint dash of red ; yellow when fully ripe. The fiesh 
is firm and breaking, the juice acid but rich, and 
much esteemed for kitchen purposes. The tree is 
similar in growth and other characteristics to the 
preceding, and may be similarly treated in every 
respect. 

There are two other apples commonly found in 
Kentish orchards, viz, the Flanders Pippin, and the 
Broad Eye Pippin^ along with the Holland pippin* 



APfLE. 



93 



They are all very like in manner of growtii, qualities, 
and fruitfulness, and well adapted for cottage or 
market gardens. 

109. Wyken Pippin. — Is a celebrated Worcester- 
shire apple, ripe in November and keeps till February. 
The fruit is small, oval, and flattened at the ends ; 
the colour a greenish yellow, dotted with brown. 
The pulp is yellowish, rather crisp : the juice not 
abundant, but very agreeable, consequently admis- 
sible in the dessert. This fruit was raised from seed 
in a village near Coventry, w^hence it is named ; the 
original tree having been seen by the author above 
forty years since : it was then in a state of decay. 
From its prolific bearing, the kind has been exten- 
sively planted in the neighbourhood of Coventry, 
whence it is sent to the London markets, and often 
sold for the golden pippin ! The close resemblance 
of the two fruits, as well in size, shape, and colour, 
favours this deception ; and it would be well if no 
greater frauds were practised in these markets than 
this. 

The tree is generally healthy, and makes a good 
standard of the second class in the orchard. And 
for dwarf and espalier training, no tree answers 
better, 

110. London Pippin. — Comes into use in No- 
vember, and continues good till March. A favourite 
apple in the London markets. The fruit is a full 
middle size; the colour dark green, mottled with 
red, but yellow when ripe. The pulp is firm and 
juicy; excellent for the kitchen, and not to be de- 



94 APPLE. 

spised even in the dessert. The shape is peculiar ; 
having four or five ribs running from the stalk to the 
eye, which is nearly closed by them. 

The tree is a healthy, though not a robust grower ; 
in general a good bearer, making a good standard of 
the second class in the orchard, in every one of 
which it deserves a place. 

In some lately published fruit catalogues, very 
different accounts are given as to the keeping pro- 
perties of this apple : but what is above stated may 
be depended upon. Sometimes, indeed, a different 
stock, soil, situation, or season, will very much alter 
the keeping properties of fruit : but certainly not so 
much as is represented in the catalogues alluded to. 
There is another apple in the Canterbury Nursery 
collection, called Laci/s New London Pippin, which 
is highly spoken of : but of this the author knows 
nothing from his own experience. 

111. Fall Pippin. — Is in season from November 
to February, sometimes till the middle of March. 
This is one of the largest apples in cultivation in this 
country. The shape is irregular, rather elongated, 
measuring from fourteen to sixteen inches in circum- 
ference (but light for the size), and flat at the ends. 
Colour light green, shaded with red ; skin smooth 
and shining : the eye in a deep hollow. The stalk 
short and weak for so large a fruit. The pulp is 
crisp, and of a yellow tint ; the juice sweet, but in no 
great quantity. The tree is of middling growth ; 
making strong shoots, when young, like the Newtown 
pippin, but not so vigorous. It may range in the 



APPLE. 



95 



second class in the orchard ; but is best adapted for 
espalier training, in order that the fruit may be safe 
from violent winds. 

This apple has been supposed to have been intro- 
duced by Mr. Cobbett on his return from America ; 
and though it is certain he brought and distributed 
many plants and cuttings, it is equally certain that 
it was both in France and in this country long before. 
This variety, like most of the American apples in- 
troduced into this country, requires a rich loamy soil, 
on a dry bottom, to grow in, otherwise they are 
Jiable to canker. Very large apples are sometimes 
produced by accident in this country, owing to a 
single fruit receiving an extraordinary share of the 
vigour of the tree, or from some peculiar mode of 
treatment ; but this may never again happen on the 
same tree. An apple (the name is not given) was 
once produced at WoUaton Hall, in Nottinghamshire^ 
that weighed nineteen and a half ounces ! Another 
was once grown in the neighbourhood of New York, 
in the United States, that weighed above thirty-five 
ounces ! ! But these instances are only sports of 
nature, being more curious than useful. The last- 
mentioned, however, is said to have kept sound 
nearly five weeks after ripening. 

112. Newtown Pippin, — Is in season from Decem- 
ber to April. This is one of the most famous of all 
the American apples. The fruit is full the middle 
size ; rather flat, irregularly shaped, though approach- 
ing to round ; the eye is open, but sunk in a cavity i 
the stalk short and deeply inserted. The colour is 



96 APPLE. 

first dark green, and afterwards yellow, and partly 
covered with a faint russet, and blush on the sun 
side. The pulp is firm, of a yellow cast, and the 
juice rich, and of a fine vinous flavour. The above 
is the description of a fruit imported from America. 
In this country they rarely ripen in perfection ; and 
then only on walls, and on very dry and rich loamy 
soils. The tree grows luxuriantly, making strong 
curved shoots, and rising to an orchard tree of the 
first class. For dwarfs, it requires to be grafted on 
the paradise stock. In any shape it is but a shy 
bearer ; and as to its qualities as a dessert fruit, it 
has been much over-rated, as is acknowledged by 
the American nurserymen themselves, who declare 
that they have several varieties much superior to 
the Newtown. The original tree is, or lately was, 
still in existence near New York, and supposed to be 
nearly two hundred years old, and in the possession 
of the same family nearly all that time. 

113. Cockle Pippin, — In season from January to 
April. It is also called the nutmeg pippin in the 
London markets. The fruit is oval, and of the middle 
size; colour light green, speckled with numerous 
grey spots, the whole turning to a brownish yellow 
when ripe ; the eye is small and hollow^ and the 
stalk long and slender. The flesh is firm ; juice 
plentiful, acidulous, but pleasant. The tree is of 
rather diminutive growth, but hardy, and makes a 
good standard of the third class, and also a hand- 
some dwarf or espalier, bearing well in any shape. 
The fruit sometimes keep till the middle of May, 



wliich is its greatest excellence ; beinf^ particularly 
acceptable in th^ dessert at that season. 

This apple is much cultivated in Sussex, chiefly 
for the Loudon market, where it meets a ready sale. 

114. Farhigh Pippin, — Usable from November 
to March. This is a favourite Kentish sort, raised 
in the village whence it is named. The fruit is 
middle sized, oval, somewhat angular ; the colour 
light green, turning to a golden hue when ripe. The 
pulp is very firm, the juice rich, and worthy a place 
in the dessert. It is also acceptable to the confec- 
tioner, and makes excellent cider. It is an up- 
right growing tree, and in height ranges in the 
first class. It is also easily trained as an espalier, 
and being an excellent bearer cannot be too strongly 
recommended to the market gardener. 

The Farleigli pippin has been used instead of the 
golden pippin for the manufacture of superior cider ; 
and has been said to yield liquor of equal quality, if 
the fruit were used before they were quite ripe. 

115. Robinson's Pippin. — Fit for use in December, 
and keeps till May. This fruit is small, oval, and 
flat at the ends. The colour dark green russet, 
afterwards yellow. The pulp is free and juicy; 
more or less acid according to the season. The tree 
is of small growth, and belongs to the third class 
in the orcliard, but better adapted for dwarf training 
in the garden. It is but a shy bearer. 

This variety originated in- the Turnham Green 
Nursery, either in the time of Scott (of whom Justice 
of Edinburgh makes honourable mention), or in that 

H 



98 



APPLE.^ 



of Robinson, who succeeded him in the nursery. The 
latter, however, propagated and sent it forth to the 
world under his own name, and by which it is now 
pretty generally known, although it is not mentioned 
in the early catalogue of Grim wood, nor by Miller of 
Bristol, nor by Masters of Canterbury ; but is 
beautifully figured in Ronalds of Brentford's splendid 
work, whose father probably knew both Scott and 
Robinson, as well as the history of the apple. 

116. Old English Golden Pippin, — This is one of 
our oldest and most esteemed orchard fruits. It may 
he called with much propriety, The Glory of England. 
The fruit is small, but varying a little in size, accord- 
ing to the age or health of the tree. It is some- 
what longer than round ; the eye small, and rather 
prominent ; the stalk long and slender ; colour clear 
yellow, changing to deep gold when perfectly mature. 
The whole fruit is sprinkled over with minute and 
vvarious sized white or russet dots. The pulp is firm, 
yellowish, and crisp ; abounding with rich, sweet 
juice, of an agreeable flavour peculiar to itself. The 
tree, though not diminutive, is of a delicate habitj. 
and rather fastidious as to the soil it is planted in. 

The golden pippin being one of our most useful 
and esteemed hardy fruits, the author trusts he will 
be forgiven for entering more at large into its history 
and management, than he has thought necessary in 
the preceding notices of other inferior kinds of 
apples, especially as there has been for several years 
past an idea prevalent, that this country was about 
to lose this fine fruit for ever. In Mr. Knight's 



apple; 



99 



Treatise on Orchard Fruit the doctrine wzs first 
broached, that all our varieties and subvarieties of 
fruits have but a temporary existence. They are 
raised from seed, flourish for an uncertain number of 
years, and, after arriving at their maximum of health 
and fertility, gradually sink to decay, and at length 
disappear. . Taking this idea as a rule, the golden 
pippin was judged to be in this last stage of existence ; 
and it was predicted, that not only were the old full- 
grown trees to disappear, but all the young ones, 
lately worked from them, would perish also. It must 
be admitted, that a great majority of the old golden 
pippin trees An Herefordshire and in other parts of 
the kingdom were, about the time Mr. Knight 
wrote his treatise, in an apparent state of decay ; 
and moreover, that young trees of the same sort 
could but with difficulty be made to grow and bear so 
freely as they had previously done. Tliese failures, 
however, were accounted for in another way than 
that propounded by Mr. Knight. It was observed, 
that the old trees having probably all been planted 
about the same time, and having arrived at their 
natural period of healthy existence, were, like all 
other trees, falling to decay from sheer old age ; and 
that the contemporaneous weakness and debility of 
the young lately planted trees, were caused by a 
careless choice of grafts — by working them on 
improper stocks ^ — and planting them in old worn- 
out soil, instead of in fresh well-trenched, light, loamy 
situations. This latter opinion was the more feasible, 
because there were many middle-aged trees in differ- 

H 2 



100 



ent parts of the kingdom, which were in full vigour 
and bearing ; and though young plants pitted in old 
gardens and orchards were unthrifty, such as were 
properly planted in newly broken-up ground, pro- 
vided they were worked on the best crab stock, 
succeeded as well as ever. 

This being the opinion of the author respecting 
the failure of the old golden pippin, and other old 
sorts of apples, he gave the subject his best consider- 
ation, and set about proving how far his own con- 
jectures were well or ill founded ; and, after the 
experience of forty years, he has come to the following 
conclusion, viz, — that if crab stocks be raised from 
the most healthy wiiil trees, properly treated and 
planted out in the nursery, and worked with the most 
healthy moderate-siztd wions, cut from the top of 
sound healihj/ trees, and when fit for final transplan- 
tation be placed on well- trenched light fresh loam, 
having a dry bottom of rock or cnai k, the trees 
will assuredly prosper without fear of disappoint- 
ment. On the other hand, if the grafts be taken in- 
discriminately from any tree, or from any part of a 
tree, and placed either on free or paradise stocks, the 
young trees so raised will, nine times out of twelve, 
be in some respect or other defective ; and particu- 
larly if they be not afterwards planted in their 
favourite soil, where their wood would not be suffi- 
ciently ripened. 

The golden pippin requires a dry and moderately 
warm climate. The best fruit are produced in 
Normandy on the Continent, in Sussex in England, 



APPLE. 



lOi 



and on walls in Scotland. The south of France is 
too warm, and the richer counties of England and 
Ireland are too moist. This apple is supposed to 
have heen first raised at Parham Park, on the South 
Downs of Sussex, 

it has heen noticed of late years, that neitiier the 
golden pippin nor nonpareil keep so well as formerly. 
The author well rememhers, that, sixty years ago, 
hoth these kinds of apples were plentiful in May ; 
hut it is not so at present. This is attributable to 
two causes — our summers lately being more moist, 
and perhaps too many free and paradise stocks used 
in the nurseries. It has been deemed a good prac- 
tice to raise the golden pippin from cuttings or 
layers. This plan is quite practicable; and some 
j)ractitioners have been very successful in raising 
plants from cuttings intended for potting. Trees 
may also be raised by layers from stools kept on 
purpose in the nursery. 

The following are a tribe of apples usually deno- 
minated Renette or Reinette by the French, and are 
such as the author has found most worthy of cul- 
tivation. 

117. Golden ReiiCtte, — Is fit for the table from 
the first of November to the end of January. This 
is an exquisite fruit, and vies in excellence even 
with the golden pippin itself. The fruit is about the 
middle size, somewhat elongated ; the eye large, but 
not deep ; the stalk long, but with a firm hold of the 
branch. The colour a light-yellow, marbled with 
r'jii ; deep gold when ripe. The pulp is breaking, 



102 APPLE. 

and, when perfectly ripe, full of uncommonly rich 
juice. 

The tree forms a handsome standard of the second 
class ; shoots strong and upright ; usually covered 
with thickly-clustered flowers, which resist spring 
frosts better than many others. It is equally eligible 
for garden culture on the paradise stock, either for 
dwarfs or espaliers. If planted too deep, or if the 
roots penetrate into a moist subsoil, the canker ap- 
pears ; but if grown on dry pasture-land, as they 
are in Kent, the tree remains healthy, and bears 
well. This apple always commands a high price at 
market, and therefore should always have a place in 
the collection of the market gardener. 

118. Kirke's Golden Reinetie, — Is in season from 
November to January. This variety was introduced 
by the nurseryman whose name it bears. How it 
was obtained is not made public; but it is certainly 
different from the old one, both in habit and size of 
fruit. It requires the same treatment, and is suit- 
able for the same purposes as the preceding. 

119. Autumn Reinetie, — Fit for use from October 
to February. The fruit is of the middle size, rather 
oval, and of a mottled-red next the sun ; the shaded 
side yellow, when ripe. The pulp is crisp, and 
contains a fair quantity of rich juice. The tree is 
healthy, and a good bearer either on the crab or 
paradise stock. It ranges in the second class, and 
is very suitable for dwarf training. 

120. Monstrous Reinette. — Keeps from the end of 
November till March. This variety is of Freucb 



APPLE, 



103 



origin, though Duhainel calls it Grosse Reinette df^An- 
gkterre. The fruit is large, round, and flat ; irre- 
gular in shape towards the eye ; stalk short and 
thick, closely attached to the branches; colour a 
deep green, tinged with russet on the exposed side. 
The pulp is crisp, of a yellowish cast, abounding in 
a pleasant acid juice; and much more valued in the 
kitchen than in the dessert, though highly extolled 
for the latter purpose by some writers. It is a 
standard of the third class, and very proper for 
espalier training. 

121. Sehvood's Rdneite. — Comes into use in Ja- 
nuary, and continues till April. This appk was re- 
ceived above fifty years ago by the author (thes gar- 
dener to Sir E.Dering) from Messrs. Hewit and Co, 
of BromptoB, The fruit is of the middle size, per- 
fectly round ; colour bright green, dashed with a few 
streaks of red. The pulp is very firm, and full of 
fine acid juice, and excellent for culinary purposes. 
It makes a fine healthy tree, with strong, spreading, 
brown-coloured shoots ; buds thinly set on the 
branches, though generally a good bearer. It should 
have a place in the first class in the orchard ; it be- 
ing a very profitable family apple, and keeps without 
shrivelling. This variety was raised by a person, 
whose name it bears, near Lancaster, 

122. Reinette Grise. — The Pomme Grise, or grey 
apple of the French authors, is a highly-valued fruit 
in that country, and long cultivated both in England 
and Scotland. Of late years it has been newly in- 
troduced, along with the Favieuse, by a Mr. Barclay, 



104 ^priiE. 

of Brompton, who has distributed the sort amon^ 
the nurserymen there and elsewhere. The fruit is 
iDiddie sized, round, and flat; the colour yellowish, 
with many russet spots, sometimes tinged with red. 
The pulp is firm and juicy, and of a pleasant acid 
flavour. 

It appears that the French have several grey 
reinettes. Considerable quantities are imported 
from Normandy, for the London fruiterers, every 
year; for which, in the month of May, they charge 
from six to nine shillings per dozen. The grey rei- 
nettes grown in England are inferior to the im[>orted 
fruit, being very apt to shrivel ; though this may be 
more from neglect of the keepers than from real 
inferiority in the fruit. The tree belongs to the se- 
cond class in the orchard, and is a good bearer under 
any mode of training. 

123. French Reinette. — In season from January 
to May. It is one of the best of reinettes, inferior 
only to the golden. It was selected from the collec- 
tion imported by Sir P. Stephens, and has been cul- 
tivated by the author ever since. The fruit are large, 
round, and handsomely shaped : transverse diameter 
greatest. The stalk is short, the apple sitting close 
on the branch ; the eye hollow ; colour a light- green 
a little tinged with red, the whole bespeckled with 
brown. The pulp is very firm, juicy, and of a high 
pleasant flavour; insomuch that, though large, it 
is acceptable in the dessert. The tree grows healthily, 
though not vigorous; the shoots whitish, with large 
leaves and prominent buds. It is an early and good 



APJ'LE. 



105 



bearer ; should have a sheltered situation among the 
second class in the orchard ; makes a good espalier 
on the crab, or dwarf on the paradise stock. This 
variety has a higher character in France than in this 
country, the difference of climate perhaps being the 
cause. 

The following are, from the brown roughness of 
the skin, called by the general name Russets; and 
comprise some of our most useful sorts of kitchen 
fruit. 

124. Aromatic Russet. — Comes into use in De- 
cember, and continues good till February. This 
apple is nearly allied to the spice variety, and might 
have been classed with it ; but, being better known 
by the above name, it is preferred. The fruit is 
middle-sized; colour a light-grey, with deeper brown 
on the sunward side. The stalk is short, and deeply 
inserted ; the eye small and sunken ; flesh crisp and 
tender ; juice richly aromatic, partaking of the 
flavour of aniseed, and admired in the dessert. 
The tree is of slender growth, but hardy ; wood and 
leaves of a whitish hue ; and a good bearer. It forms 
a standard of the second class in the orchard; and, 
from the excellent quality of the fruit, should always 
have a place in the garden. This, like the other 
russets, requires a good loamy soil and dry situation. 
The French have a sub-variety of this fruit, which 
they call the Red, highly spoken of by Duhamel, and 
which keeps till March. 

125. Golden Russet, — Is ripe in December, and 
keeps for two months afterward. The fruit is 



106 



APPLE. 



middle sized, of a regular oval shape: stalk very 
short; eye small and hollow: colour a light grey 
russet dashed with bright red, the whole turning to 
deep yellow when ripe. The flesh is firm, mode- 
rately juicy, and high flavoured. It may be pre- 
sented in the dessert, but its chief use is for the cook 
and confectioner. 

The tree is of a healthy habit, not nice as to soil, 
and forms a good standard in the second grade in 
the orchard. This apple has been extensively planted 
in Kent. 

126. Sykhouse Russet, — Kee])s from December to 
March. This apple was introduced into the London 
nurseries by the late Mr. Grim wood, sen. The fruit 
is about the size of the nonpareil, rather more oval : 
eye open and in a hollow. The colour a light russet, 
but deeper on the sun side. The skin is very thin : 
the pulp crisp, and melting ; the juice abundant, and 
of exalted flavour, in every sense suitable for the 
dessert. In growth the tree resembles the Margill, 
but shoots more upright. It belongs to the second 
class in the orchard, but does best as an espalier. 
With proper care this apple will keep till the middle 
of April. 

127. Jcklam Russet, — In use from November to 
February. This is a famed Yorkshire apple, named 
from the village and its proprietor where it was first 
raised. The fruit is about the middle size, and of 
a round handsome shape. The colour pale green, 
partly covered with a thin coat of russet. The flesh 
is very firm, well charged with juice of a fine vinous 



APPLE. 

flavour, and estimable in the dessert. The tree is of 
diminutive growth but very hardy, and with ordinary 
care, will make a standard of the third rank. It dis» 
likes strong moist land, and should only be planted 
in dry light soils. 

128, Filers ^?w55•e^ — Comes into use in December 
and keeps till March. This is a very old inhabitant 
of English gardens, and highly valued by the cook 
and confectioner. Miller mentions it in the first 
editions of his Dictionary, as excellent for making 
comfits. The fruit is a full middle size, of an irre- 
gular oval shape ; colour a dark green, with a cover- 
ing of russet next the sun, sometimes tinged with a 
faint red. The pulp is firm, and full of a very fine 
acid juice. The tree is healthy, not subject to 
blight, nor preyed on by the American pest. It 
makes a standard of the first class in the orchard, 
where only it does best. It is not a first-rate bearer : 
but it has one good property, the fruit improves by 
keeping. 

129. Wheeler's Russet.— Keeps from December till 
May. This is a very excellent old variety of kitchen 
apple, and found in many old orchards. The fruit is 
about the middle size : colour wholly russet, skin 
rough ; flesh firm, and moderately juicy and of good 
quality, which it retains to the last. 

The tree is generally healthy, and makes a good 
standard of the second class in the orchard. It is a 
good bearer, and deserves a place in every collection. 
Any soil suits it except a strong damp loam, in which 
it is liable to canker. 



108 



APPLE. 



Of this fruit a mistaken notion is got abroad, that 
it is worn out, and not worth cuhivation ; and the 
very slight notice bestowed upon it, in some recently 
published catalogues, might lead the public to be- 
lieve, that the Wheeler's Russet is no longer worth 
notice. To prevent either prejudice or ignorance 
throwing such a valuable apple into disrepute, the 
author begs leave to represent, that he can appeal 
to a thousand instances where the tree may be seen 
of all ages, thrifty, prolific, and profitable, and as 
well worth cultivation as any of its class. 

130. Royal Russet, — Is in season from November 
to May. It is one of the most valuable apples for 
culinary purposes that ever was raised or cultivated. 
Whether it was known to the French pomologists 
Merlet and Duhamel is not very clear ; but both 
Langley and Miller describe it perfectly. The latter 
excellent writer speaks of it thus, — The Royal 
Russet is a large, fair fruit, of an oblong figure, 
broad towards the base ; the flesh inclining to yellow. 
This is one of the best kitchen apples we have, and 
is a very great bearer. The tree grows large and 
handsome, and the fruit is in use from October till 
April, and is also a pleasant fruit to eat." This 
description appeared in the first edition of his Dic- 
tionary, published in 1724, in two 8vo. volumes, 
price fifteen shillings. Little did he know at that 
time, he was laying the foundation of a work, which 
in little more tlian a century would he sold for fifteen 
pounds ! 

From the vigorous growth of the tree it stands 



the first class in tlie orchard ; it may also be trained 
as an espalier ; but for garden purposes it requires 
to be dwarfed, by being vvorked on the paradise 
stock. The naturally robust habit of the tree renders 
it safer from the attack of the American blight than 
other weakly growing trees ; and the fruit sitting 
closely to the branches, it sustains less damage from 
gales of wind. 

Many complaints have lately been made of the lia- 
bility of the royal russet to canker. These com- 
plaints have materially checked the sale of young 
stock, and subjected nurserymen to loss. But the 
Author is confident, that if the precautions advised to 
be taken in the case of the golden pippin, be followed 
with the tree in question, no fears need be enter- 
tained, but that this may be restored to its pristine 
health and fruitfulness. 

lu the foregoing notices of the best kitchen and 
table apples, such of them as are also good cider 
fruit, have been so announced, viz. the Golden, Far- 
leigh, Downton, Ribstone, and Isle of Wight pippins ; 
Loan's and Winter Pearmains ; and the Golden 
Harvey : — but there are a few more, v>'hich are spe- 
cially called cider apples, and have been long famed 
for the manufacture of that useful liquor : they are 
here described by themselves, viz. 

131. Coccagee, — Is a middle sized fruit, oval 
shape, light yellowish colour; skin smooth, and 
dotted With brown. The pu-lp is not very firm, but 
abounds with an austere acid juice, not at all plea- 
sant to the taste. The tree is hardy? grows well in 



110 APPLfi. 

any dry loamy soil, and makes one of the first class 
in the orchard. 

Coecagee cider was formerly highly prized for its 
rough flavour, but is now not so much in repute ; 
there is still, however, a fair demand for it. 

132. Foxley, — This variety originated with Mr. 
Knight, who thinks it equally good for the press as 
the golden pippin. The fruit are small, nearly round ; 
colour fine yellow, much dotted or speckled, a little 
marbled with red, and growing in clusters like 
Hughes' golden pippin. The tree is hardy, and a 
great bearer ; succeeding well on moderately strong 
loam, and in an open situation. It is well worth the 
attention of every planter. 

133. Red Streak. — Is a famous and very old cider 
apple, of a beautiful yellow colour, richly streaked 
with red. The fruit is of the middle size ; flesh firm 
and juicy : in some seasons not to be despised in the 
dessert. The tree does not arrive at a large size, 
but forms a handsome standard of the second class. 
It is an early fruit, a good bearer, and makes a fine 
smooth cider of the first quality. It is said to be 
failing in Herefordshire, though not generally so in 
Devonshire : for in the latter county, although par- 
tial decay be visible, it is only in consequence of 
neglect or mismanagement. 

134. Grange Apple, — A very good cider variety, 
raised at Downton Castle by the indefatigable pro- 
prietor. It was produced from seed of the orange 
pippin, fertilized by the poller of the golden pippin, 
to both of which it has some resemblance. The 



APPLE. Jll 

fruit are small and round, of a clear yellow when 
ripe : the pulp firm and juicy. The tree grows 
healthily, ranges in the second class, bears well, and 
is not a bad apple for the dessert. The fruit require 
to be laid up for a month or two after they are 
gathered. 

135. Devonshire Wilding, — Is a favourite sort in 
North Devon for the manufacture of rough cider of 
great strength, so much relished by the labourers of 
that country. The fruit is middle size, nearly round, 
and flatted at the ends ; colour yellowish green, 
dotted with brown ; the stalk short and thick, and 
closely attached to the branch, and hanging long on 
the tree. The pulp is firm, and well charged with a 
sharp acid juice. When cider is made from it alone, 
the fruit are kept for a month or two before going 
to the mill. The tree grows strongly, and rises to 
rank in the first class in the orchard ; and is, like 
most of the cider apples, very seldom attacked by the 
American insect. 

136. Styre, — A very old cider apple extensively 
cultivated in Gloucestershire, particularly in the light 
lands adjoining the Forest of Dean, in which place, 
according to Mr. Knight, it produces a stronger 
cider than it does on the deep soil of Herefordshire. 
The fruit is about the middle size ; colour light 
yellow, shaded with red next the sun. The tree is 
a good bearer. Styre cider is accounted superior ; 
and Mr. Kn'ght states, that it may be found in the 
neighbourhood of Chepstow, in Wales, thirty and 



112 AVPt.t, 

forty years old ! This apple ripens early, and in 
this respect follows closely on the redstreak. 

137. Fox Whelp,— Is another old celebrated cider 
apple, producing a fine rich sugary liquor, with 
which many of the finest ciders of Herefordshire are 
compounded, it adding both strength and flavour. 

138. Red Must, — Is one of the largest cider 
apples cultivated in Herefordshire. Though not in 
such high estimation as formerly, it will be kept in 
cultivation on account of its foroiing a contrast to 
the Styre ; this last producing the best cider from 
light soils, while the Must yields the best from strong 
heavy land. 

139. Woodcock, — Was formerly in high estimation 
^as a cider fruit, though perhaps less cultivated of late 
years. It still however has its admirers, and is too 
good an apple to be lost. 

140. Siberian Harvey, — Is a new variety, raised 
between the Siberian crab and the golden Harvey, by 
Mr. Knight. The fruit is about the size of the golden 
pippin, and ripens about the middle of October. It 
is recommended by Mr. Knight, who states his 
opinion, that this and the Foxley are superior for 
the press to any hitherto in cultivation. The juice 
which it yields is uncommonly sweet. 

It will be observed, that seven of the above are of 
long standing as cider apples, and most of them are 
still valued in making that liquor. The other three 
have been raised by Mr. Knight, to w^hose very ex- 
cellent treatise on the culture of the apple and pear. 



CRABS. 113 

and the niakhig of cider and perry, the reader is 
referred, as containing' the best information on the 
severai subjects therein treated. From that work the 
following general observations relative to cider fruit 
are extracted, viz. : — 

" Almost every variety of apple, possessing nc/i- 
itess and a yellow colour, when ripe, is capable of 
making fine cider, either alone or mixed with 
others." 

" In Kent, where much fine cider was formerly 
made, the manufacturers were not very particular as 
to the sorts, but more to their time of ripening it 
being necessary, it seems, that whatever diflFerent 
kinds were used they should be ripe together. It 
also appears necessary that cider apples should be 
capable of being kept for a few weeks before using. 
Their constitutional properties of remaining so long 
sound, being a necessary quality on which the 
strength of the cider depends. Hence it follows, 
that the best keeping apples make the best cider ; 
and that that which is made latest in the season, must 
necessarily be the strongest. Mr. Knight combats 
the idea that good cider can only be made in certain 
districts ; for he observes, that wherever the fruit is 
best, or suflScientiy ripened, there may the best cider 
be made. 

Giab Apples » 

There are only two sorts in cultivation for domestic 
purposes, viz, the scarlet and the yelloxv Siberian. 
These small beautiful fruit are only useful for pre- 

I 



114 



ORCHARDS. 



serving, and are best cultivated as standards. The 
wild crabs of our woods and hedges are used by 
nurserymen for apple stocks ; and from their fruit 
is made that useful liquid, verjuice. 

^pple Orchards, 

The foregoing account of our best apples, the 
author conceives, would be very imperfect, unless 
he also adds a few of his ideas concerning orchards, 
and the manner of planting them. Notwithstanding 
he has already alluded to this matter in the intro- 
ductory remarks, and occasionally in the catalogue, 
he thinks a repetition of the principal directions will 
not be considered superfluous, as an appendix to the 
section on the apple. 

It has already been observed, that the situation of 
an orchard should neither be on the top of a hill, nor 
in the lowest part of a valley. For this rule the 
reasons are obvious, and have been already stated. 
The best aspect, and the best soil, have also been 
described ; together with the necessary depth of 
surface soil, and the great care required in keeping 
the roots of the young trees as near the surface as 
possible. It only remains to add in this place, the 
best distances at which the trees should be planted, 
with the manner of planting, protecting, and pruning 
the trees after they are planted. 

Old pasture land is better for fruit trees, than that 
which has been long under the plough, merely because 
it. is less exhausted, and consequently contains more 
of that decomposed vegetable and animal matter. 



ORCHARDS. 



115 



winch is so peculiarly fitted to be the food of trees. 
If a spot of this description be fixed on, the first 
thing to be done h marking the places of the trees. 
These should be in rows, ranging from north to 
south, or as near to these points as may be. The 
distance of the rows apart should be forty feet ; and 
the spaces from tree to tree, in the rows, should not 
be less than from twenty to twenty-five feet. The 
holes, for the reception of the trees, ought to be 
circles or squares, of not less than six feet over, 
trenched eighteen inches deep : the turf being thrown 
into the bottom, or kept to be relaid on the stirface. 
This w^ork should be done about the first of Oc- 
tober, or a month sooner if convenient. If the soil 
be not exactly what could be wished for the trees, 
either as respects its openness or quality, a barrow- 
ful or two of fresh light loam may be added to each 
hole to encourage the speedy striking root, and to 
admit of higher planting than could be done on a level 
surface, without some additional soil being laid on. 
But, if the natural soil be good free loam, no extra 
earth will be necessary. In some cases, keeping the 
broken ground round the trees open for a year or 
two, for the purpose of forking in some top dressing, 
is sometimes practised ; but neither is this neces- 
sary, if the general surface soil be as described. 

The holes being ready, the next thing is the 
choice of the trees. They should have straight, clear 
stems, of the proper height, say six and a half feet; 
and should be such as have not been more than twice 
hcaded-in in the nursery; and that their yearling 

I 2 



116 ORCHARDS. 

shoots be strong, healthy; five or six in uumber, and 
stand at regular distances from each other, and with- 
out dead knots or cracks between them, to induce 
the nestling of insects, or canker. I'hese shoots, 
being properly pruned, form the future head of the 
tree ; and which, to be regular and well balanced ^ 
depends entirely on the skill of the first pruner. 

Besides securing good healthy plants of the right 
age and form, another thing must be thought of, and 
that is, the kinds to be chosen. Perhaps the best 
rule to be given on this point, as before observed, is 
to look round the neighbourhood, and ascertain what 
sorts do best. Many kinds of fruit trees have local 
propensities, as it may be called ; that is, the soil, the 
situation, and the local climate, with respect to dry- 
ness or humidity, are more congenial to some sorts 
than others ; and therefore it is best in most cases^ 
to choose only those which appear to be naturalized 
to the district, or sorts of similar habits. There 
is a great variety in the preceding catalogue to 
choose from ; and as the individual eharacters are 
given, the planter will have little difficulty in fixing 
on what will best suit him ; minding to place the 
first class plants to the north and south-west- 
ward of the orchard, the second class next, and 
finishing towards the south with trees of the third 
class. 

It is of little use planting fruit or any other trees 
in pastures, unless they are from the first properly 
protected. The stems require to be defended from 
hares and rabbits by a thickish wreath, or coating of 



BLtGIIT. 

thorns ; and three or four stont stakes should be 
driven into the ground at equal distances round the 
tree, brought either nearly together or spreading out 
at top, and fastened together by cross ledges nailed 
to each, to defend the stem from the rubbing of 
cattle. Rough bushes should also project from the 
top to balk cattle from browsing the young shoots. 
Such a fence, well constructed at first, and kept 
effective by repairs if needful, and occasionally well 
bushed, will defend the trees till they are out of 
harm's way, and till they are so established as to 
take care of themselves. 

Of the Blight, and other attacks to xvhich Apple Trees 
are subject. 

There is as much care and attention required in 
keeping fruit trees in health, and free from attacks of 
insects and parasitical plants, as there is in propagat- 
ing and transplanting them. Constitutional diseases 
should always be distinguished from the depredations 
of insects. Of these in their order, viz, 

CW:t?r.— This seems to be a constitutional disease, 
and to arise from a defect in the organization, occa- 
sioned by impure qualities taken in by the root from 
an ungenial subsoil. This is a conclusion come to 
from experience ; because, in low, damp situations, 
where the subsoil is strong gravelly clay, there the 
trees are mostly cankered ; while the same kinds 
planted on a light loam, having a dry bottom of rock 
or chalk, remain perfectly free from the disease. 
IFe cannot exactly say how this happens, or describe 



118 



IS SECTS • 



what the deleterious qualities are, which derange 
and destroy the healthy hark and wood of a tree ; 
but knowing what is stated as the cause to be a fact, 
all we can do to prevent it is, to avoid placing trees 
in situations where they would be liable and exposed 
to the disease ; or if our land be of that unfavourable 
kind, endeavour to improve it by draining, or by any 
other means that will prevent the root frona sinking 
into the noxious subsoil. 

Insects — Are the American aphis or coccus ^ 
otherwise called by naturalists the woolly or frothy 
aphis. This is too well known to need further de- 
scription. To kill those that are visible, and stop 
their yoang from infecting the whole tree, a wash 
must he made of soft soap and warm soft water, 
worked together till it is of the consistence of thin 
paint. This must be laid on the stem and branches 
with painters' brushes of various sizes^ and pressed 
into every chink or opening of the bark where tlie 
insects hide and breed. The action of the brush 
crushes the old ones to death, and the clammy nature 
of the wash prevents all movement of either old or 
young. One application will not be enough to ex» 
tirpate them, because many of the young are safe 
and lie hidden under blisters of the bark, which, un- 
less first pared off with a knife, neither brush nor 
wash can reach. But if this wash be applied hot^ 
and as often as the insects appear, a tree, or any 
number of trees, may be freed from them in time. 
Other remedies have been suggested, as in= 
ferior vinegar, strong soap suds^ lime water> infusions 



INSECTS* 



119 



of tobacco, &c. But whatever application may be 
used, taking the insect in time, that is at the 
moment it first appears, will be found the most 
effectual, and a great saving of time. As this plague 
is related to the cochineal insect, its blood is almost 
as strong a dye, and will discolour the linen of the 
workmen if allowed to fall thereon. 

Aphis, or common Green Fly, This is one of the 
most numerous and common insects, found on many 
different plants as well as fruit trees ; but on the 
apple least of all. On plums, cherries, &c., they 
are often hurtful, as well in checking the growth, as in 
soiling the leaves and fruit w^ith honey-dew which 
they exude. These insects are easily killed or ba- 
nished by fumigations of tobacco smoke, wherever it 
can be applied. 

Caterpillars, — Of these there are many different 
kinds, which prey either on the buds, the leaves, 
flowers, or fruit of the apple tree. They are mostly 
the larva of moths, the eggs of which are laid in the 
crevices of the bark or round the buds in the autumn 
or spring, and on the approach of warm weather are 
hatched, eat their way into the buds, and often 
devour both leaves and flowers. Sometimes the 
whole of the foliage is destroyed by the caterpillars of 
a very small moth {Ti?iea patella) , which come forth 
ill such myriads as to eat every leaf off whitethorn 
hedges, as well as those of the apple in sheltered 
places. There is no way of keeping trees free from 
these winged insects, unless wc could wash or sprinkle 
the whole tree in the autumn with some liquid that 



12U PAllASITE PLAxNTS. 

would be offensive to tliem. Fumigating the orchard 
willi heaps of burning haulm, or straw sprinkled 
with sulphur, in the autumn, is said to taint the trees, 
and drive away the parent insects from nestling 
thereon. So effectual is this expedient deemed in 
Normandy, that it is never omitted by the orchardists 
there. 

Parasite Plants. — Such plants as live upon others 
are called parasites. Of those affecting r.pple trees, 
are the rust, mildew, misletoe, lichen, moss, &c. 
The three last are got rid of by any cutting or scrap- 
ing tool. Sometimes to prevent moss or lichens 
fixing themselves on trees, they are smeared with a 
wash of hot lime and water ; and which is no doubt 
servicable, as well for the purpose for which it is 
applied, as for preventing insects depositing their 
eggs on the bark. Rust and mildew are both fun- 
guses, which are easily killed by strong soap-suds, 
repeatedly ap])lied to the parts affected, or by sprin- 
kling them when wet with flour of brimstone alone, 
or mixed with soap-suds. These remedies must be 
applied in the garden when necessary ; but it is 
seldom they can be conveniently employed in the 
orchard. The author has found soot, or rather the 
effluvia of it, to be very offensive to many insects, by 
only strewing it on the ground under the trees. 

Gathering and Preserving Fruit. 

That there is a proper as well as an improper time 
of the day for gathering summer fruit of all kinds, is 
not perhaps so generally known as it should be ; and 



PRESKRVIN(i FRUIT. 



121 



that there are improved methods of preserving it 
when gathered, will be readily adaiitted by all who 
wish to have it in perfection. This is a necessary 
part of the knowledge of those who have the charge 
of the fruit room; and as the author has had much 
experience in this particular of the gardener's busi- 
ness, he has to offer a few directions thereon, which 
he trusts will be acceptable, especially to his young 
readers. 

All summer fruit should be gathered in the cool 
of the morning. They are then more juicy, and 
higher flavoured. If gathered in the heat of the day, 
they are vapid, and not half so refreshing to the 
palate as when gathered before the sun has much 
power. 

Fruit baskets should be made of any light mate- 
rial, chip or wicker-work, either round or square, 
with cross handles ; and with rims about two and a 
half inches deep. There should be one for each kind 
of fruit, and covered within with vine leaves to re- 
ceive them singly, as gathered. This refers to all 
fruit which are gathered from the tree on the day 
they are to be used ; such as early apples, pears, plums, 
peaches, &c. Some kinds show when they are ripe 
by the colour and transparency ; some by their scent, 
but most of them by the ease with which they quit 
their hold of the tree. Handling them to judge of 
their ripeness is a bad custom ; because the least 
pressure of the thumb and fingers is sure to injure 
both the appearance and quality. Almost all kinds 
ripen unequally : the firstlings must be picked as 



122 



PRESERVING FRUIT. 



they are ready ; but if they quit the tree sponta- 
neously as soon as ripe, the whole should be gathered 
together a day or two previous, and laid singly on 
thin layers of clean straw, dry fern, or moss, on the 
shelves of the fruit room. Early kitchen apples may 
be laid in small heaps, and lightly covered to exclude 
the air, in which state they will keep longer than if 
lying exposed. 

The shelves for fruit should be made of some 
scentless wood : white poplar, beech, or w^ainscot 
oak is best. Deal is apt to impart a resinous scent. 
A fruit room should be a cool place, and capable of 
being kept free from the changes of weather ; an 
equal temperature is of the last importance for the 
keeping of fruit ; and for which purpose the windows 
should be fitted up with well-made shutters. 

Before the winter fruit are laid on the shelves, 
each sort should be carefully gathered when dry, and 
laid in separate heaps on the floor of the room, and 
closely covered up for eight or ten days, not longer. 
After this time they should be each wiped with a 
clean cloth, laid on the shelves upon straw singly, 
and covered with a thin layer of the same. 

All fruit intended for keeping, should be gathered 
just before^ rather than after they are ripe ; this does 
not prevent their perfect ripening, and prolongs the 
period of their keeping. 

There are several other modes of keeping fruit 
which may be mentioned : viz. first, in jars, or in any 
other air-tight vessel, embedded in sand. For this 
manner of packing fruity the finest sand should be 



PR ES K 11 VING FllUlT* 123 

procured, and thoroughly dried in an oven ; a layer 
of sand is first put in the bottom, on which a layer 
of fruit (the eye towards the side) is placed and 
covered with sand ; next a layer of fruit, and so on 
alternately till the jar is full. The fruit are so dis- 
posed, that no two touch each other : and when 
the jar is filled and shaken down^ it is plugged or 
bunged up, covered with w^ax, and tied over with 
bladder, or w^hite leather, on which the name of the 
fruit is written. The jars are stowed away in a dry 
cellar 5 and in this way apples and pears have been 
preserved good for twelve months. 

Pitting apples, like potatoes, has lately been prac- 
tised, and succeeds very well. It is a German 
custom : and w^hen there is no other convenience for 
storing the fruit, it may be had recourse to. Choose 
a perfectly dry spot of ground, dig out a trench five 
feet wide, of any required length, and one foot deep 
from the natural level of the ground. After the 
sides are sloped, cover both them and the bottom 
with turf, the grass side outwards, on which the 
fruit are laid, two and a half feet thick, but highest 
like a ridge along the middle. The apples are then 
covered closely up with turves, the grass side next the 
fruit : and over all must be laid a covering of dry 
earth one foot thick. All the best keeping apples 
may be preserved in this way till the months of March 
and April ; but it should be observed, that they re- 
main sound but for a very short time after being 
taken from the pit. Protecting the fruit from the 



124 



APRICOTS. 



action of the air and cliang'es of weather, is alone 
necessary to prevent their decomposition. 

There is another very simple way of keeping- 
apples sound, as practised by the author. In a day 
or two after gathering", let each apple be wiped per- 
fectly dry, wrapped in thin white paper, and packed 
in a box or basket, with straw^ at bottom, sides, and 
on the top. Thus packed, they are placed in a dry, 
airy room, where they keep extremely well. Apples 
may be kept by art much longer than pears ; but 
these last may be preserved for a month or two over 
their time by jar-packing, and placing them deep in 
the ground. 



SECT. III. 

OF THE APRICOT. 

The apricot being a native of the warmer parts of 
central Asia, requires the warmest situations we can 
give it in this country, to save its flowers from de- 
struction by frost, and bring its fruit to perfection in 
the summer. Hence it is one of our principal w^all 
fruit ; and, as it ripens before any other requiring 
the assistance of a wall, is highly valued. 

The different sorts of apricots hereafter to be de- 
scribed, are propagated by budding them on stocks 
of different kinds, of which the following are the 
most common ; viz, — 



APRICOTS, 125 

apricot Stocks. — These are raised from the stonCvS 
of the fruit ; but though they have been frequently 
used both in France and elsewhere, are found not to 
answer so well as two or three sorts of inferior plums 
about to be mentioned. 

The 31usck Stock, — is a variety of plum 
which produces an oval dark-red fruit of middle 
size; and, when cultivated for its fruit, is a good 
bearer : and notwithstanding its inferiority as a fruit, 
finds a ready sale in market for culinary purposes. 
It makes a good stock for the apricot, and is exten- 
sively used as such. 

Brussels^ or St, Julien, — This kind of plum is also 
a favourite stock for the apricot. It has been long 
employed in this country, though not noticed by 
Loudon and Wise, in the second edition of their work, 
published in 1699. The Brussels stock was, how- 
ever, used in the Brompton Park Nursery long be- 
fore that period ; and has continued to be propagated 
as a stock ever since, chiefly for its vigorous and 
upright growth, arriving at a standard height often 
in the second year. This variety seldom bears fruit; 
and which, when it does, are of a very inferior de- 
scription. The author conceives that Miller (even 
in his fourth edition) was very much mistaken in 
recommending this stock for peaches, as it is by no 
means w^ell adapted for the purpose, being too full 
of sap during the budding season. And yet Miller 
has followers at the present day ; which is more to 
be wondered at, as they, living so long after him, 
ought to know better. 



126 APRICOTS. 

The Common Plum Stock. — This is a good stock 
for apricots, being in growth somewhat similar to 
the muscle stock, but not so deep a green in the 
leaf. It has been seen to throw up a bud of an apri- 
cot, nearly standard high, in the first season. 

There are two other sorts of plums used for 
stocks, vh. the pear plum (from the shape of the 
fruit, which is in no way eatable), and another 
lately introduced ; both of which are only used for 
peaches and nectarines, and will be described when 
treating of those fruit. 

The above stocks are usually raised from layers, 
by certain persons called stock-growers ; among 
whom the highly respectable Mr. J. Donald, of Wok- 
ing, near Guildford in Surrey, is pre-eminent. The 
stocks most suitable for the different kinds of apri- 
cot, will be mentioned in the descriptions respec- 
tively. 

1. Masculine Apricot. — Otherwise called the Red 
Masculine, is ripe from the middle to the end of 
July. This sort is one of the oldest in our gardens, 
being introduced from France in the reign of Henry 
VIII. The fruit is small, nearly round ; of a light- 
yellow colour marbled with red. The pulp, juice, 
and flavour, much better than might be expected 
from so early and small a fruit. The tree is of a 
more diminutive growth than any other variety, but 
healthy, and a good bearer. The blossoms open 
early, and require some kind of protection. It should 
have a good warm aspect, as it is a desirable cir= 
cumstance to have the fruit as early as possible. 



APRICOTS. 

The space required on the wall for this tree, is 
twenty feet from each other, on a ten -feet-high wall. 
If planted nearer, the branches intersect each other 
in a few years, and cause so much cutting back, that 
both trees are injured. A rider may be planted be- 
tween, to occupy the vacant space on the upper part 
of the wall for a few years, or till the dwarfs require 
the whole. 

In Langley's Pomone, a splendid work on fruits, 
coloured from nature, published about one hundred 
years back, the masculine apricot is mentioned as 
ripening against a south wall at the end of May, old 
style ; and which, now-a-days, would fall on the 
first or second week of June-— an earlier period, by a 
month, than ever that fruit is known to ripen of late 
years. Almost all Langley's descriptions, as well 
as those of Miller, fix a time of ripening of fruit 
much earlier than happens in our times; and sup- 
posing these authors correct, we can only conclude 
that our summers are less favourable than for- 
merly. 

2. Royal Orange Apricot, — Ripens from the end 
of July to the middle of August. It is called Royal, 
to distinguish it from the small orange apricot, a 
fruit of inferior quality. It has been long in our 
gardens, being mentioned by Loudon and Wise, who 
wrote in the time of Queen Anne. It is the best of 
our early sorts. The fruit is round, considerably 
larger than the masculine ; of a light orange-colour, 
sometimes dashed with red on the sun side. The 
pulp is firm, juicy, and of an excellent flavour. The 



128 



APRICOTS. 



tree is healthy, and, when worked on the muscle 
stock, a vigorous grower. Such may do for a wall, 
as they soon come into bearing ; but they are not 
equal to those budded standard-high on the Brussels 
stock : for it is quite certain there are but four sorts 
of fruit trees that do well for standards from the 
bud or graft, when worked near the ground; viz. 
peaches, nectarines, pears, and apples. Cherries, 
when so worked, may shoot strongly, but the trees 
are short-lived. 

The space required by this kind should be some- 
what more than is advised for the preceding, more 
especially as the best fruit are always produced on 
the extremities of the branches. This tree, in fa- 
vourable seasons, bears well as a standard in the 
open ground. One, fifty years old (and which had 
been planted by Mr. C. Grey, formerly of the Ful- 
ham Nursery), bore, in the year 17^7 ^ an uncommon 
load of fruit ; of which many presents were made to 
the customers, who all agreed that the fruit were 
much superior to those ripened on Avails. The soil 
and situation where the tree grew were dry, the 
former being a light, sandy loam. The best aspects 
in the garden for this tree, are the south-east and 
west ; the south seems too hot for preserving the 
quality of the fruit. 

3. Roman Apricot, — Is in season from the middle 
to the end of August. This variety is particularly 
useful to the cook and confectioner. The fruit is of 
the middle size, oval, yet somewliat flattened ; colour 
deep yellow, which colour also pervades the pulp* 



APRICOT. 12!) 

Juice not very abundant, but pleasantly acidulouss 
which makes it more esteemed for preserving*. The 
tree is hardy, and an excellent and early bearer. 
When required for preserving, the fruit should be 
gathered a little before they are ripe. 

The aspect should be the same as is advised for 
the last ; and for dwarfs the tree should be worked 
on the common stock : the muscle is sometimes pre- 
ferred, but without any good reason being assigned. 
The inter-distance and space required should be the 
same as the last ; and when it has arrived at its full 
size, the less the knife is used the better. 

This variety is sometimes called the Algiers, and 
is said to be the Brussels or Turkey of others. It 
is a pity it should be called by so many names ; as 
it is a disappointment to the purchaser, who, be- 
lieving them to be different, orders the whole, and 
thereby gets the nurseryman an ill name. 

4. Hemskirk Apricot , — Comes in for the table about 
the first of August. The country is indebted to the 
late lamented Mr. Lee, of the Hammersmith Nur- 
sery, for the introduction of this fruit. It is a hand- 
some, middle-sized apricot, and nearly round ; in 
colour it resembles the orange variety, having a firm 
pulp abounding in rich juice. The habit and growth 
of the tree is like the Moorpark, healthy, and a 
good bearer. The best aspect is either an east or a 
west one, the south being rather too warm to have 
the fruit in perfection. The space for this tree may 
be the same as the last, but regulated by the quality 
of the soil. In strong rich loam, it should have 

K 



130 



APRICOT. 



mare room than if planted in light very dry ground. 
The best stock is the muscle for dwarfs, and the 
common for standards. The flowers of this variety 
being large, are more tender than the smaller flower- 
ing varieties ; and, consequently, require more care 
in defending from frost. 

This is certainly a very distinct variety, and 
inferior to none for flavour or bearing : and, after 
more experience, it will be found as hardy as those 
that follow ; it will be a valuable acquisition to the 
British gardener. 

5» Breda Apricot, — In season during the month 
of August. This is one of our best apricots. The 
fruit are about the size of the orange variety; 
roundish, yet somewhat irregularly formed : colour 
a reddish brown on the exposed side, and dotted 
with brown spots ; the shaded side and the pulp are 
yellowish, the latter firm, and nearly equals the 
Brussels in quality when grown on standards, in 
which way the tree is sometimes cultivated. It is 
a healthy grower, and good bearer in favourable 
seasons. The wood, leaves, and buds are very like 
those of the Moorpark, which is only an improved 
variety of the Breda. The improved kind was ori- 
ginally planted in the garden of that celebrated place, 
while occupied by a Lord Dunsmore, and hence 
obtained the name of Moorpark. 

The best aspect for the Breda should be the same 
as the preceding; and if planted as a standard, 
should have a dry sheltered spot. The fruit are so 
good when ripened on a standard, that, to have 



APRICOT. 



131 



temporary coverings of canvass, elevated on, and 
fastened to posts round the tree, would not be lost 
labour, but productive of much gratification to the 
owner. 

When two or more of this sort of apricot are 
planted together, they should not be placed nearer 
than thirty feet apart. Instances are on record, of a 
single tree covering a space of nearly one thousand 
square feet : such is that at Arundel Castle, in 
Sussex. The stocks for this sort being the same as 
the Hemskirk, need not be repeated. 

6. Moorpark Apricot, — Is ripe from the middle 
of August till the first week in September. This 
fruit has in its time received many different names 
— Anson's, Temple's, Dunsmore, &c. Both the 
Lords Anson and Dunsmore having resided at 
Moorpark, three of its names are easily accounted 
for. That it could not have been introduced by- 
Sir W. Temple (though he also had lived at Moor- 
park), appears evident from its omission by Miller 
in his folio edition of 1748 ; nor is it mentioned by 
Grey, of the Fulham Nursery, who published his 
catalogue ten years afterwards. And he (Grey), 
having at that time one of the finest collections of 
fruit trees in the kingdom, on intimate terms with 
Miller, and patronized by Mark Catesby, Esq., was 
not likely to overlook, or remain ignorant of such a 
fine fruit as the Moorpark apricot, had it been then 
in the trade. Another account says, that the ori- 
ginal tree was brought from -the Netherlands about 
the middle of the last century, by Sir Thomas Moore, 



132 APRICOT. 

and planted at Moorpark, then the residence of 
Lord Dunsmore. 

Many fruits have had new names heaped upon 
them from the most trifling* circumstances ; and 
which, as before observed, creates nothing but confu- 
sion in the trade, as well as to purchasers. 

This fruit, when well grov/n, is larger than any ot 
its family. It is nearly round, hut irregularly so ; it 
having one side a little more swollen than the other. 
The colour varies : in some seasons it is dull yellow 
on the side next the wall, with a faint marbling of 
red on the sun side : in other seasons it is wholly 
yellow with brown spots. The pulp is firm^ but not 
so much so as either the Breda or the Brussels, 
The juice is rich and plentiful ; and the tree grows 
strongly, and when in good soil, and well trained, 
forms a beautiful spectacle. 

There are two stocks on which the ^Moorpark may 
be worked ; on the muscle for dwarfs, and on the 
Brussels for riders or standards. The space re- 
quired should be as much as is necessary for the 
strongest growing kinds, namely, thirty feet from 
tree to tree, on a wall having a western aspect. 

The Moorpark is often observed to grow too luxu- 
riantly, after being a few years planted. During this 
paroxysm, the trees are unfruitful; and to moderate 
the growth ought to be the aim of the manager. To 
induce a more moderate growth, there is no safer 
plan than taking up the tree and replanting it in the 
same place. In doing this, perhaps, the cause of 
the luxuriance may be discovered and removed ; at 



APRICOT. 133 

any rate the transplanting wHl give tlie tree such a 
check, as may induce a less vigorous groNvth and 
proaiote fruitfalness. As this excessive growth is 
often seen to happen to maiden plants, planted in 
newly-made horders, it is a more judicious plan to 
choose trees from the nursery which have already 
been trained for a year or two. With these there is 
less risk of over- luxuriant growth, and certainly a 
better chance of early fruitfuhiess. For those writers, 
who have advised the planting of maiden trees, both 
in new built houses, and for new built walls, twelve 
feet high, certainly never considered how long such 
expensive erections would remain unnecessarily 
barren. 

It is remarkable, that this variety of apricot is 
subject to a defect or malady, which the others are 
almost free from. This is the sudden failure of an 
entire branch in the summer months, without any 
apparent cause. The failure is quite partial ; the 
branch shall be to all appearance in high health, 
shooting freely, and bearing fruit on one day, and 
on the next, every leaf will droop ; the motion of 
the sap stops ; and the w^hole branch becomes 
paralized, as if by a stroke of lightning. It is 
difficult to account for this misfortune: it takes place 
in all kinds of soil, in every mode of planting, and 
under the most opposite circumstances ; and there 
really appears no way of guarding against it, until 
we can first discover the cause ; and which disco- 
very, the author believes, has- not yet been made. 

An apricot was introduced, by the late Duke of 



134 



APRICOT. 



Northumberland, under the name of the Ahricot 
Peche, the peach apricot, from Paris. But this 
turns out to be neither more nor less than the Moor- 
park; though some have pretended to have observed 
a difference ; but which, the author must confess, 
he never could see. 

7. Brussels Aprncot, — Is ripe from the middle to 
the end of August, sometimes continuing to the end 
of the first week in September. This fruit has been 
in our gardens for the last one hundred and fifty 
years, and when thoroughly ripened, in favourable 
seasons, on a standard in the open ground, is really 
a very superior fruit. The fruit are of the middle 
size, rather compressed : general colour a dull yellow, 
w^ith a tinge of red next the sun, and speckled with 
brown and white. It makes a healthy tree ; and 
when planted against an east or west wall bears pro- 
fusely. 

For standards, in the open ground, it has been 
famed of old ; and, certainly, is one of the best for 
that purpose, if budded on the Brussels stock. For 
dwarfs, the muscle stock is preferable ; and the 
requisite distance between tree and tree, should not 
be less than twenty feet on a wail. 

8. Turkey Apricot, — Ripens between the middle 
and the end of August; and that so gradually, that 
the fruit are seen at table longer than any other sort. 
The fruit are large and nearly round, and of a deep- 
yellow colour ; in hot seasons, brownish next the 
sun. The pulp is close, the juice rich and abundant. 
The tree is generally healthy, the young wood 



GARDEN WALLS. 



135 



strong*; and, bearing large leaves, require the 
branches, particularly those that lie horizontally, to 
be kej3t at good distances. The flowers too, being 
large, require more than ordinary protection from 
spring frosts. It bears early; and, when old, cannot 
be called a bad bearer. For dwarfs and riders, the 
stocks should be the same as advised for the Brus- 
sels ; and they require three or four years' training 
in the nursery before being removed to the garden c 
where they should be planted at twenty-five or 
thirty feet distance. 

The above are all the apricots which the author 
can confidently recommend to the planter. All of 
them have been for many years under his personal 
inspection and management, and he only writes whal; 
he knows from experience. He could have sv/elled 
his list with names; but he could have added no 
information after them which would have been worth 
his while to write, or his reader's to peruse. 

On Garden Walls. 
As the apricot and several other of our choice 
fruits cannot be, in every year, brought to perfec- 
tion without the assistance of walls, it has occurred 
to the writer that he cannot have a better opportu- 
nity to give his opinions on these structures than in 
this place. He has had occasion to allude to them 
frequently, in treating of the apricot; and as he shall 
hereafter have to do so in the sequel of this work, 
therefore a brief notice of them here will serve 
for alL 



136 GARDEN MALLS. 

Garden walls are usually built higher or iower. 
uccording to the size of the garden itself. They may 
be too low, and they may be very much too high. 
From eight to ten feet from the offset at the bottom, 
to the under side of the coping, is height enough for 
a garden containing from two to four acres. The 
foundation nuist be more or less in depth, according 
to the nature of the ground on which it is to be 
built. A firm and solid subsoil must be found, to 
bear the wall without danger of sinking. The foun- 
dation may be twenty -two-inch work ; and raised, 
until two courses are above the natural surface of the 
ground. Garden walls have been built on arches, 
for the purpose of allowing the roots of the trees to 
extend themselves in all directions ; but this can 
answer no good purpose, because there is quite 
scope enough for the roots of a wall tree in the 
border in front, without inviting them into the 
border behind. Arched walls are only necessary 
for the front w^alls of vineries or peach-houses. 

A wall, ten feet high from the offset, should be 
sound fourteen-inch work ; the bricks well burnt, 
and of the best quality. The mortar should be com- 
posed of lime and sand, such as is made for building 
malt-houses and the like. The coping should be 
stone or bricks, projecting one inch on each side 
over the face of the wall. For the safety of the 
walls, they should be built with piers or pilasters 
behind, twenty or thirty feet apart, and projecting 
four inches from the face of the w^all. 

Low walls are much more convenient in the 



GARDEN WALLS. 137 

management of the trees, tlian those requiring lad- 
ders to perform the necessary business ; and all fruit 
trees extended horizontally are for the most part 
much more fertile, and certainly easier defended and 
under more control than if trained upright, and high 
up out of reach : so that two walls of six feet in 
height, with trees planted at good distances from 
each other, will yield, during any term of years, 
much more fruit than one wall of twelve feet in 
height. True it is, we often see pears or vines 
trained to a great height on buildings ; but the value 
of the fruit is (supposing the trees are fruitful) much 
lessened, when the great trouble and danger of dress- 
ing the trees is taken into account. Besides, high 
walls are by no means necessary for the crops of 
either a fruit or kitchen garden. A free ventilation 
is necessary at all times. The effects of high winds 
are much less to be dreaded than those of foul, stag- 
nated air, pent up all round by lofty walls. 

The advantages of walls for the protection and 
ripening of exotic fruit, need not be insisted on. 
Their reflection of the sun's light, and retention of 
his heat throughout the greater portion of the night, 
are the favouring circumstances which forward as 
well as defend the tender trees ; and at the same 
time the branches, being all securely fastened, and 
trained in any form to the wall, renders them safe 
from the violence of storm or tempest. Walls of a 
moderate height, however, are preferable to over- 
lofty ones, more especially if the upper part of them 
be naked. Many of our best fruits are naturally 



138 



GARDEN WALLS. 



dwarfish, and we take pains to n^.ake them more so. 
How ridiculous then it is, to see such dwarfed trees 
planted against a wall of treble their fuil-grown 
height. 

For the convenient culture of dwarf fruit trees, 
low walls are sometimes built across gardens of suffi- 
cient extent. These are usually nine-inch work, 
with pilasters of fourteen-inch work, at about six- 
teen feet distances behind. The height need not be 
more than six feet, and on which great quantities of 
fruit may be produced both in front and on the back; 
the latter particularly convenient for matting up 
currants or other fruits required to be kept on the 
trees after the regular season. 

The best form of a garden is a square, or long 
square, with the angles rounded. The centre of the 
northward wall is the place for hot-houses, if any be 
built. The borders, for wall fruit, should not be 
less than twelve feet wide ; and if the bottom be 
hard and dry (and if not it should be first made so), 
a depth of eighteen inches of good fresh soil will be 
sufficient for any kind of tree. These borders should 
never be cropped with rank-growing vegetables; nor 
ever dug deeply, but with a blunt-tined fork. In 
dry summer weather, the surface of these borders 
should be kept moderately moist, by mulching and 
occaskjnaT^terings ; and frequently sprinkled with 
soot, to deter insects from nestling in the ground or 
on the trees. 

There have been, in former times, many fanciful 
ideas entertained respecting the best directions or 



GARDEN WALLS. 



139 



lines ill which garden walls should be built. Some 
projectors advised, that they should be built in a 
zigzag form, to obtain a greater variety of aspect, 
by means of which they expected the fruit season 
would be prolonged. Others, embracing the same 
principle, advised the garden wall to be built cir- 
cular; in order to meet the direct rays of the sun in 
every hour of the day. Others again advised the 
south walls to be built straight, but with (at short 
intervals) segments of circles bowing backwards, to 
form recesses for every tree. All this was contrived 
with a view to obtain a greater variety of the effects of 
light, or greater shelter from the withering winds of 
March. These notions, however, are all now forgot- 
ten ; experience proving, that these fantastically-built 
walls created so many eddies and sudden gusts of 
wind, that, instead of genial warmth and quiet shel- 
ter, they caused cold and bleakness. 

Hot walls, that is, walls heated by internal smoke- 
flues, have been extensively built in the north of 
England and Scotland ; but, without some other 
covering over the trees, to keep in the heat and pro- 
tect the excited flowers from sudden changes of 
weather, the trees seldom bear an earlier crop than 
those on the common walls. Such structures are 
therefore not so much in fashion as formerly, as a 
very little more additional expense will build a 
proper forcing-house that may be depended upon. 
For the perfectly ripening of late French pears, hot 
walls have been often found useful ; but for which 
purpose alone, they are seldom built. 



140 



FRUIT BORDERS. 



The best aspect for a g-arden is when so laid out 
as that the sun shall shine directly up the middle 
Avalk at eleven o'clock before noon. The Diorning 
heat of the sun being more enlivening to every plant, 
than from any other quarter. 

On the Formation of Fruit Borders. 

The author is anxious to state his opinions on this 
part of the gardener's business, because he has often 
seen much unnecessary labour and money thrown 
away for no rational purpose; and has read also 
very absurd directions given in books for the making 
fruit borders, which had better never been printed. 

In the first place it should be understood, that if 
the garden has a good staple of fresh loamy soil of 
the depth of eighteen inches, on a dry subsoil of hard 
pure gravel or rock, no extra making or preparing 
the border is necessary, except trenching, and laying 
it in proper form. No border should be made deeper 
than one foot and a half. In excavating the bottom 
there is danger lest it become a reservoir for water, 
which without such a piece of ditching w^ould not be 
attracted there at all. If the subsoil be any kind of 
clay or earth retentive of water, it is not well to 
disturb it, unless any water lodging in the excavation 
can be speedily drained away. On such a substratum, 
it is better to raise the border to the requisite depth 
by a proper soil brought on, than to sink the bottom. 
If the bottom be naturally wet, either from its quality 
or situation, it should be effectually drained; and 
some pains should be taken to prevent the roots 



FRUIT BORDERS. 



141 



being invited into it. This is not easily done unless 
the whole bottom be closely paved; no othermaterial will 
prevent the descentof the roots, if invited by nutritive 
matter or by humidity. Sufficient drainage, and the 
top soil made and kept as much like that recom- 
mended for melons as possible, will go far to keep 
the roots from running away from the place intended 
for them. 

When the borders are made, levelled, and all ready 
for the trees, the aspects and distances between 
should be well considered. Many mistakes are made 
in planting too thickly ; better it is to have two 
supernumeraries between two principals (the former 
to be cut away as the latter advance) than have a fine 
thriving principal to remove, just, perhaps, as it has 
got to a state of full bearing. The spaces required 
by each kind of tree, being added to each description^ 
in the previous and following parts of this treatise, 
will be a safe guide for the planter in disposing his 
trees at proper distances. Another thing which the 
author particularly recommends is, shallow planting : 
nothing is more hurtful to fruit trees than deep 
planting, inducing canker and many other disor- 
ders. Allowance must be made for the sinking of 
the border; and better it Is that additional earth be 
required to cover the roots higher, than that they be 
sunk too low. 

With respect to the different modes of training, 
the author has only to remark, that he approves the 
horizontal fashion for pears, cherries, and the stronger 
growing kinds of plums; the fan method for all the more 



142 COVERINGS — SHADING. 

delicate kinds of wall-fruit, peaches, &c. ; and the 
upright mode for vines and figs. But though these 
different fruit trees are trained in the ways above 
mentioned, in most well-kept gardens, the rule is 
not arbitrary ; because a clever pruner and trainer 
can put any tree in almost any shape or order he 
pleases. 

Protecting the early Flowers of Fruit Trees. 
Almost all our wall-fruit trees put forth their 
blossoms early in the year, and before night frosts 
are over. On the protection of the flowers in that 
season, all chance of a crop depends. Many different 
kinds of temporary coverings are in use — as old 
fisherman's nets, the old colours of ships, woollen 
netting made for the purpose, oiled paper screens, 
thin canvass curtains, and small twigs of evergreen 
trees, as well as moveable copings. 

When netting is employed, whether made of hemp 
or woollen, it remains over the trees during the 
whole season when frost may be expected. Nets 
certainly repel a considerable degree of frost, as the 
downright direction of the cold air is warded off by 
the similar position of the net. Ships' colours, or 
the material (bunting) of which they are made, make 
excellent defences against frost ; being so light, 
durable, and easily put up or taken down. Pannels 
of oiled paper fixed in grooved ledges are sometimes 
used. One ledge is fastened to the wall above the 
tree, and the other is fastened to stumps in the 
ground : the pannels are placed on at night, and 



COVERINGS SEIADING. 



143 



taken off in the morning. Many good crops are 
secured by these simple means. Canvass curtains 
fixed to the top of the wall, and drawn up or let down 
wlien necessary, are also used ; but this material is 
too thick for the purpose. The old custom of stick- 
ing small twigs of yew, or other thin-leaved ever- 
greens, between the branches and the wall, so as to 
hang over the flowers, is a very good plan ; and as 
they remain constantly, night and day, on the tree 
till the fruit are fairly set, they are of great benefit as a 
shelter from frost. There is yet another contrivance 
which may be noticed, viz, iron supports are driven 
in the wall beneath the coping, on which are fastened 
thin boards, which, projecting over the whole tree, 
protect the flowers from the perpendicular descent of 
frosty air. 

But there is another object in using coverings for 
early flowering trees, which the author particularly 
recommends to the attention of young gardeners : it 
is this — the delicacy of all early flowers, it is well 
known, renders them liable to be destroyed by frost ; 
but few people suspect that they are also subject to 
be withered and killed by a hot sun : but this is 
really the case, and therefore the flowers require 
shading in the middle of the day, as much as they 
need a covering on nights. This is a portion of the 
gardener's duty which is too little practised, but 
never should be forgotten. 

It is the rays of the sun too that is the destruction 
of plants that become frost-bitten during the night. 
For if such be allowed to thaw in the dark, no 



144 THINNING FRUIT* 

injury follows ; or 5f the frost be thawed off by water, 
before the sun shines upon the frosted plant, no 
damage ensues. This appears to be a dangerous 
experiment, especially on trees which are covered 
with blossom ; but as it is recommended by Miller, 
and constantly practised by very many eminent 
horticulturists, there appears to be no doubt of its 
efficacy. 

Defending fruit trees from frost, has formerly been 
only allowed to the peach, nectarine, and apricot; 
but it is equally necessary to all other early flower- 
ing trees ; as the May duke cherry, preccce de 
Tours and other plums ; and all the best pears cul- 
tivated on walls. The^e also require shading from 
a hot sun in the middle of the day ; as it may be 
safely averred, that in early sun-shiny seasons, as 
much fruit is withered and lost by the action of the 
sun in the day, as is killed by frost in the night. 

In the culture of the apricot, and almost all other 
kinds of fruit, thinning an over-abundant crop is 
absolutely necessary. Tlie proper time for this de- 
fructiScation is just before the stone gets so hard 
as to render the fruit useless for pies and puddings. 
In the business of thinning, the largest and best 
placed fruit are left, and all the underlings and the 
^vorse placed ones are taken away. The age, or 
rather the vigour of the tree, directs the thinner as 
to the number to be left ; two on every square foot 
of the space occupied by the tree, will be a very fair 
crop. A young, or a weakly growing tree, should 
not be allowed to ripen half that quantity ; but on 



BERBERRY. 



145 



strong old trees, a heavier crop may be left ; espe- 
cially if wanted for marmalade, or jam, or for pre- 
serving. 

The above observations, though chiefly applicable 
to the apricot, are also referable to other kinds of 
wall fruit, hereafter to be described. 



SECT. IV. 

OF THE BERBERRY. 

This native plant is ranked among fruits, because 
its berries are used as a pickle, and for garnishing. 
There are three varieties, viz, the large red, the 
stoneless, and the white. 

1. The Red Berberry. — Is sometimes planted in 
orchards, or shrubberies, being both ornamental and 
useful. The fruit should be gathered like currants, 
that is, in bunches. 

2. Siojieless Berberry, ~ The character of this 
variety is not constant ; many of the fruit having 
perfect stones ; and young plants, raised from 
suckers, are found to bear both stone fruit and 
stoneless fruit on the same plant. They are also 
used for pickling. 

3. White Berberry. — This is chiefly planted for 
ornament. They are best propagated by layers ; 
and the plants so raised are not so subject to throw 
up suckers as plants raised from seed. It has been 
remarked of this plant, that when the flowers are 

L 



146 CHERRY. 

fading, they evolve a most disagreeable scent. They 
therefore should not be planted near public walks. 
The bark has been used medicinally, and for dying ; 
and the young leaves were formerly used in salads. 



SECT. V. 

OF THE CHERRY. 

This fruit is found in a wild state over almost all 
Europe ; but it is said, that the first large variety 
was a native of a town in Asia, called Ctrcnus, by 
which name it was known to the Romans, and by whom 
it was introduced into various parts of western 
Europe. As early as the time of Henry VllI, there 
were cherry gardens in Kent ; and there is an 
account of one in that county, of thirty-two acres, 
which, in the year 1540, produced as much fruit as 
sold for one thousand pounds sterling ! an enormous 
sum in those days, when the rent of land was only 
about one shilling per acre. 

The best soil for cherries, is a light sandy loam, 
upon a dry subsoil of rock, or hard compacted loam, 
free from moisture. And when borders are made 
for cherries, they should be as near as possible of the 
like description ; only the trees require a deeper 
staple than is necessary for other kinds of fruit. 
Like most other fruit trees, they require but a very 
'"'•oderate quantity of rich dung near the roots ; which 
"'ices a luxuriance, neither favourable to the 

only inu^ 



CHERRY. 147 

tree, nor conducive to the quality of the fruit. A 
top dressing of soot, frequently applied, is particularly 
serviceable to cherry trees, as well to the roots, 
as for keeping the tree free from insects ; the effluvia 
ever rising from the ground, acting offensively to the 
insects, whether they crawl on the ground or fly in 
the air. The aphis or green fly (though it is often 
black when feeding on the cherry) is a sad pest. 
They lodge andiiveonthe points of the young shoots, 
distorting the leaves and stopping the growth. Their 
excrement is what is called honey-dew ; which is 
copiously discharged over the leaves, and from its 
thick clamminess, closes the pores, and checks the 
perspiring functions of those organs. Fumigating 
the trees with tobacco smoke, syringing them with 
tobacco water, or dusting them when wet, with 
Scotch snuff thrown on by a powder puff, are the 
only means of killing or driving the fly from the 
trees. It is best to apply some one of these reme- 
dies as preventives, for none such can be adminis- 
tered after the fruit begin to ripen. Fumigating trees 
in the open air, either on walls, espaliers, or 
standards, is done by means of a fumigating cloth 
made of thin canvass, and of sufficient size to cover 
the tree, while the smoke is puffed under by the 
fumigating bellows. 

Whole quarters of cherry stocks are sometimes 
totally lost by the attack of insects. Fine slacked 
lime, mixed with one-third soot, strewed over the 
trees in a dewy morning, will be found beneficial : 
or by adding water to this mixture, in a shallow 



148 CHKRRY. 

vessel, and bending the infected shoots, till the tops 
are immersed in it, will certainly destroy the in- 
sects. 

Cherry trees are sometimes subject to the loss of 
sap, which, when exposed to the air, becomes 
thickened, and is called gum. It proceeds from 
external wounds, or from wind-shakes in the branches 
or stem. The remedy is cutting away the diseased 
parts, and covering the wound with grafting clay, in 
which a good portion of soot has been incorporated. 

The proper stock for grafting or budding the 
different sorts of cherries upon, is that raised from 
the stones of the wild black cherry, as preferable to 
every other. The fruit for stocks should be gathered 
when fully ripe^ and laid up in dry sand till the 
spring : when upon the first appearance of the 
stones opening, they should be sown in beds of dry 
light soil, about three or four feet wide, and well 
defended from birds and mice. 

Descriptions. 
1. May Duke. — Comes into use about the begin- 
ning of June and continues till August. This excel- 
lent cherry is so w-ell known, that a minute descrip- 
tion of it is unnecessary. For early prolificacy the 
May duke is unequalled ; and though there have been 
many pretended varieties of it, and to which new 
Karnes have been given, they are all reducible into 
the old original, first introduced into this country 
from France, above one hundred and fifty years ago. 
It is mentioned by Duhamel, and before him it is 



CHERRY. 



149 



described by M. Merlet, under the name of Cerise 
Roi/ale Haiive, a character it well deserves, as being 
not only early, but worthy of being partaken of by 
the greatest monarchs that ever swayed a sceptre. 

The author trusts to be forgiven for introducing 
in this place, a little history of a famous old May 
duke cherry which stood against a south wall in the 
Royal Garden at Richmond, probably planted in the 
reign of George I. The fruit from this tree often 
served to regale the royal party, particularly on the 
sovereign's birth day (4th June) ; and many a dish 
was gathered by the author for the Prince of Wales 
and Bishop of Osnaburg, when on mornings they 
visited their royal parents at the lodge. This tree 
was not only remarkable for its early ripening, great 
crops, and excellence of the fruit, but for the state 
of its stem, which was then, and had been for many 
years previous, stripped of the greatest portion of 
its bark ; a narrow strip only next tlie wall, being 
the only channel between the root and the head* 
The tree produced but little wood : in fact, only 
annual spurs which were covered with flower buds. 
This tree, together with the Royal Lodge to which 
it belonged, were all cleared away about the vear 

1772. 

In considering tlie st-ate of this tree v/e cannot 
help adverting to the popular doctrine, which enjoins 
the belief, that there is a circulation of the sap ; 
and the author seizes this opportunity of declaring 
his opinion thereon. He never saw the smallest 
proof of any thing like a circulation of the sap in 



150 CHERRY. 

vegetables : it evidently continues to rise during the 
growing season, but never returns: what is in the 
branched head of a tree when the leaves drop, re- 
luains in a congealed state all the winter, and until 
the warmth of spring again puts it in motion. Much 
indeed has been written on this subject by vegetable 
physiologists ; but their writings will never be com- 
prehensible by common understandings, till they 
drop their ridiculous parade of hard words, by which 
tlie phenomena they treat of, are ten times more 
obscured than elucidated ; and what is worse, much 
of this obscure matter is published and republished 
from one periodical to another, till it becomes actually 
nauseating. 

When the May duke is planted as standards in an 
orchard, the trees should not be placed nearer toge- 
ther than thirty feet each way ; on a wail twenty 
feet distances will be enough ; though if the sail be 
light, nearer distances will suffice. Any aspect suits 
this cherry ; but to have the fruit for the table as 
long in the season as possible, trees should be planted 
on every aspect ; for those fruit from the north as- 
pect will be fully as acceptable as the earliest from 
the south wall. 

As cherries are eagerly preyed on by birds, they 
require netting over to preserve them. In the 
Royal Gardens it used to be a custom to bag the 
fruit singly about the twelfth of August, the birth 
day of his late Majesty George IV. On these oc- 
casions a numerous squad of young men were em- 
ployed, and who were jokingly cautioned by the 



CHERRY. 151 

good Mr. Aiton, to "beware of the temptation 
before them:" such however was their feeling of 
loyalty, and of personal respect for their kind ad- 
viser, that not a cherry was tasted. The author 
cannot recal these early scenes of his life to memory 
without some pangs of regret. The king, and 
masters whom he served, and all his fellows he 
served with — all are gone ! except one only 
(Whitman, formerly gardener to the Duke of Marl- 
borough) and himself. The fruit so protected con- 
tinued good to the end of the first week in Sep- 
tember. 

The May duke is the best of all of its kind for 
forcing. A cherry house properly constructed, 
planted, and managed, is one of the most useful and 
gratifying exhibitions of the gardener's skill. The 
beauty, profusion, and deliciousness of the fruit on 
the tables of the opulent during March, April, and 
May, is well worth all the expense and care bestowed 
on their production. An equal and moderate degree 
of artificial heat, a moist atmosphere, and liberal 
supply of water, are all that are necessary in a cherry 
house. When young trees are planted and esta- 
blished in pots, they may also be forced most suc- 
cessfully, in any hot house moderately heated : but 
they cannot bear violent forcing ; nor should it be 
endeavoured to ripen the fruit sooner than March or 
April. Budded dwarfs should be preferred for 
potting, and placed in rich loamy soil. The pots or 
tubs should be sufficiently large, and room enough 



152 CHERRY. 

left at the top to receive top dressings of mulchy 
manure for nourishing" the roots. 

2. Knight's Early Black Cherry, — Ripens ahout 
the beginning of July. This is a fine new variety, 
raised by the President of the Horticultural Society 
by a union of the biggareau and May duke ; the 
latter being the male parent, but from the colour of 
both it has sported." The fruit is middle size, 
not quite regularly shaped, the colour nearly black 
when ripened on a south wall, to which it is best 
adapted. On a standard the colour is not so intense ; 
though the pulp is firm and juicy. Whether trained 
on a wall or as an espalier, the branches should be 
kept at good distances from each other, otherwise 
the large leaves cause too much shade. The required 
space about the same as the May duke. 

3. Knight's Elton Cherry, — This is another variety 
originated from the same source as the preceding, 
and ripens about the same time. The fruit is heart- 
shaped, of a good size, the colour being a marbled 
red and yellow ; the flesh is firm, and though not 
very juicy, is rich and well flavoured. The tree 
bears better on a wall than as a standard, and if 
planted as the latter, it requires a sheltered situation. 
The aspect on walls should be either east or west, 
and trained in pretty open order. Twenty-four 
feet distances are requisite, it being a vigorous 
grower. 

4. White Heart Cherry, — Ripens about the middle 
of July, and continues to the beginning of August. 



CHERRY. 



153 



This is a very old and well known fruit, which with 
the black corone, and Kentish, were cried about the 
streets of London seventy years since, and sold for 
a penny a pound." This variety came originally 
from France ; its name indicates the shape, and in 
size it varies according to the nature of the soil on 
w^iich it is grown. The pulp is firm, with a rich 
juice ; and the tree is an excellent bearer, though of 
a straggling and spreading growth, consequently 
requiring more room in the orchard than the May 
duke. 

At present the white heart is not so extensively 
planted as it deserves to be ; it is profitable wher- 
ever it is, and it has one valuable property which 
others have not, viz. it is proof against cracking in 
wet weather. 

5. Royal Kensington Duke, — This variety was re- 
ceived by the author from Mr. He wit of Brompton, 
who propagated it from a tree left by Mr. Jefferys, 
and who considered it to have been introduced from 
France by London and Wise. This is likely to be 
true, as it is particularly noticed in Merlet's cata- 
logue. The fruit very much resembles the May 
duke in size, colour, and richness of juice, only it 
ripens later, and the tree appears to be somewhat 
more hardy. It holds a middle place between the 
May, and the Arch dukes : and as filling up a gap 
between the two, is on this account a valuable sort. 
For dwarfs in the open ground, this variety is next 
to the May duke, and may be trained and managed 
in a similar manner. 



154 



CHERRY. 



6. Coroune or Corone Cherry, — Ripens from the 
middle to the end of July. This is a famous old sort, 
and well known in the London markets, where im- 
mense quantities are disposed of every year. It is 
certainly one of our hardiest and surest bearers ; the 
tree growing to very large size — even to that of 
a timber tree, and for which it is valued by cabinet 
makers. The fruit are about the size of a well-grown 
white heart, and of a similar shape, only more blunt 
at the point, and like that cherry produces its fruit 
in pairs. The colour is dark purplish black, the 
pulp very firm, which facilitates their cariiage to dis- 
tant markets, the juice not so plentiful as that of the 
black heart, but very sweet and pleasant. The tree 
is not nice as to the soil it is planted in ; thriving 
equally well in gravel on chalk, as it does in light 
loam on lime stone rock ; as may be seen in Herts, 
Bucks, and the neighbouring counties, where large 
orchards of this cherry exist. In the counties just 
named, they have three varieties of this fruit, viz, the 
Bud, the Small Black, and the Honey, The last a 
very small pale red one, but remarkably sweet, and 
much used in the manufacture of cherry wine. The 
corone is remarkable for rising from seed truer to 
its kind than any other cherry. 

7. Lukeward's Cherry, — Ripens about the middle 
of August. A very excellent fruit, much cultivated, 
particularly in the county of Kent. It was brought 
to England from Italy by a person whose name it 
bears, towards the end of the seventeenth century. 
The fruit in size and colour much resembles the 



CHERRY. 155 

corone ; but in quality is much superior to either 
that or the black heart. In bearing, it is equal to 
any of the heart cherries ; makes a healthy tree in 
the orchard, and in the garden deserves a place on 
an east or west wall. 

In consequence of the black heart being consi- 
dered the more hardy tree, the cultivation of the 
Lukeward's has much fallen off of late. 

8. Black Heart Cherry, — Comes to perfection 
between the middle of July and the first of August. 
This fine old cherry has been always more or less 
confounded with the corone in the markets, so that 
the latter name is seldom mentioned by either sellers 
or buyers, except amongst the first-rate fruiterers. 
The fruit needs no description further than its name 
imparts ; the fruit are larger than either of the two 
preceding, equal in quality to the Lukeward's, and 
superior to the corone. And yet it has been advised, 
and by an eminent nurseryman too, that the black 
heart and other old sorts should be extirpated to 
make room for the Elton, &c. In this cry he has 
been joined by other writers, who, in the author's 
opinion (without meaning any thing offensive), 
have not had sufficient experience of the merits of 
the Elton, or any other new sort, so as to enable 
them to pass such a sweeping condemnatory sen- 
tence against our old tried and established varieties. 

In orchard planting, the black heart should be 
allowed space enough, as it grows rapidly when 
young, and becomes at last a largish tree. The 
inter-distances should not be less than thirty feet; 



156 



CHERRY. 



even a few feet more is not amiss, as, in cherry 
orchards, there should always be room for moving 
the ladder between the trees. When planted as an 
espalier, or on walls, they should be allowed twenty- 
four spaces from each other. Any aspect is suit- 
able except the south, which it does not require : 
neither should it be trained as a dwarf, the duke and 
biggareau being far better for this purpose. 

9. Late^ or Arch-Duke Cherry, — Ripens in the 
end of July or beginning of August. The fruit are 
larger than the May duke, but exactly of the same 
shape, and rather of a paler colour. The pulp is 
mellow and juicy, but not so rich as that of the May 
duke ; but for which it is nevertheless a good sub- 
stitute. The tree requires, whether in the orchard 
or garden, about the same space as the preceding, 
tliough the grow^th is more upright. It cannot well 
be trained as a dwarf, requiring too much knife- 
work, which is as much disliked by this as by every 
other cherry. This variety is becoming rather scarce ; 
owing perhaps to its being a shy bearer when young, 
more especially if planted in over-rich, deep soils. 
But if planted in a thin, light soil, and on a north 
aspect in the garden, it is fruitful ; and, if preserved 
from birds, is very acceptable in the dessert at so 
late a season. 

It maybe necessary to notice here, that there is a 
variety propagated and sold under the name of HoU 
man's Duke, This the author has proved to be 
neither more nor less than the Arch- duke, grown 
under different circumstances of soil or situation. 



CHERRY. 157 

10 Biggareaii, Turkey^ or Groffion C/ierrj/, — Be- 
gins to ripen about the middle of July, and con- 
tinues far into August, if protected from birds and 
wet ; for, from the latter cause, this cherry is more 
liable to crack than any other of the heart varieties. 
Nets to keep off birds, and thin canvass to defend 
from rain, are the usual expedients. The fruit are 
large, rather flat at the eye, of a pale-yellowish 
colour, tinged with fine red next the sun. The pulp 
is firm, and slightly adhering to the stone, which is 
small for so large a fruit. The juice, though not so 
plentiful as we find it in some others, is richly and 
peculiarly flavoured, having a little of the taste of 
the kernel difi^used in it. After three or four years' 
growth, the tree becomes a good bearer, and ranges 
in the second class in the orchard. As a garden- 
dwarf, or espalier, it also succeeds, though of rather 
rampant growth. 

Miller does not mention this cherry in the fourth 
edition of his Dictionary ; nor does it appear in 
English catalogues till some time after the middle 
of the last century. It was for some time after its 
introduction here called the Turkey Heart, because 
it was first received from that country into France. 
The Dutch call it the GraJfiGn; but it is best known 
by its French name of Biggareau. It is a curious 
circumstance, that this cherry must have been in 
this country for many years before the merits of its 
fruit were known. It might, perhaps, have been 
considered as only the Harrison's heart, and there- 
fore neglected. There was no such cherry in the 



158 



CHERRY. 



royal gardeus at Richmond in 17/0 ; but the author 
found two fine trees of it in the Surrendon Gardens 
in 1780. They grew on a western aspect, and bore 
very fine fruit. In the Surrendon Fruit Catalogue, 
they were entered as the Belle Cheveretise. 

If the biggareau be chosen for a wall or espalier, 
it should be trained in pretty open order, as the 
leaves are large, and cause too much shade on the 
lowermost branches. If intended for garden dwarfs, 
the stock should be budded about twelve inches from 
the ground, whence the branches may be allowed to 
extend all round. It is always an advantage to have 
some length of stem to a fruit tree, because the 
farther the sap has to ascend from the roots to the 
bearing branches, the richer it becomes, and better 
fitted to bring forward the latent flower buds. 

11. Black Eagle Cherri/, — Begins to ripen about 
the middle of July, and continues till the middle of 
August, This variety the author has not had long 
enough under his care, to enable him to speak with 
certainty of its merits ; but he has had good reports 
of it from those who have seen it in perfection. 
From the appearance of his young trees, however, 
he can venture to say, that it promises to be a 
strong grower, requiring open training on w^arm walls 
or sheltered espaliers; as, from the grossness of the 
shoots, they require well ripening. 

This variety is said to have been raised by a young 
lady of Mr. President Knight's family, from the seed 
of a Biggareau fertilized by pollen of the May- 
duke. 



CHERRY. 159 

12. AnselVs Fine Black Cherry, — Ripens from the 
middle to the end of July. This tree grows healthily, 
and yields fruit having a fine firm pulp ; a desirable 
property for distant carriage. Though not a supe- 
rior, it may be a profitable sort in a cherry orchard. 

13. Black Circassian Cherry , — Ripens about the 
middle of July, but varies with the season. The 
fruit is large, irregularly heart-shaped, of a shining 
black colour when fully ripe ; the pulp is not so firm 
as that of the corone ; the juice is rich and plen- 
tiful ; and the tree is in general a good bearer as a 
standard. It is, however, better adapted for garden 
than for orchard culture, the fruit being too tender 
to bear carriage. The treatment recommended for 
the biggareau will suit the Circassian, as well as to 
space as situation. It has been recommended for 
forcing; but as the author has had no experience on 
this point, he presumes not to say how far it may 
answer for this purpose. 

Many contradictory accounts are given relative to 
the time of introduction of this cherry into English 
gardens. A Mr. Reynolds announced his possession 
of it in 1794; and Mr. Frazer, of Chelsea, intro- 
duced his hlcick Tartaiian from Russia in 17^6. 
They prove to differ only in name. Frazer, who 
was a man of enterprising character, and an ardent 
collector of rare plants, no doubt discovered this 
cherry in his fatiguing and expensive rambles over 
north-western Russia, which was certainly wtII 
worth sending home; and happy would it have been 
for himself, had his remuneration (for this and other 



160 CHERRY. 

varieties obtained and introduced by bim) been com- 
mensurate with the spirit be evinced in bis favourite 
pursuit. His appointment as nurseryman to tbe 
autocrat of all tbe Russias, was but a poor recom- 
pense for all bis toil and expensive journeyings in 
the czar's dominions. 

14. Bleeding Heart Cherry, — Otherwise called 
Gascoigne's, or red heart. Ripens about the begin- 
ning of August. The fruit is large, heart-shaped, 
and distinguished from most others by having a 
small, teat-like point at the end of the fruit. The 
colour is deep red ; the pulp equal in firmness to 
that of the biggareau, juicy and rich flavoured. The 
tree grows vigorously, and is well adapted to the 
orchard : on a wall, or as an espalier, it should be 
allowed plenty of room. One tree, which the author 
had under his care at Surrendon, was planted on a 
north aspect, and yielded little fruit ; but on his 
training the centre branches over, and down the 
south face of the wall, these soon bore abundantly, 
and with a very sensible improvement in the quality 
of the fruit. 

15. Carnation Cherry, — Ripens soon after the be- 
ginning of August. The fruit is large, of a hand- 
some globular shape ; the pulp is firm, and not liable 
to burst in wet weather. The colour is a fine mar- 
bled red, and pale white ; the juice plentiful, and 
well-flavoured. Either as a standard in a sheltered 
place, on an east or west wall, or as an espalier, 
this variety may succeed ; but it is but a shy bearer 
anywhere. 



CHERRY. 



161 



16. Florence Cherry, — Ripe from the middle of 
July to the beginning of August. This cherry was 
brought from the neighbourhood of the Italian city 
from which it takes its name, by a gentleman of the 
name of Houblon. The fruit is large ; of a blunt 
heart-shaj)e ; the colour marbled, somewhat like the 
carnation cherry ; the juice is rich and abundant, with 
a firm pulp. The tree is of moderate growth, and 
erect ; and therefore is better fitted for training in 
any way than for standards. As an Italian variety, 
it is likely to do best in a warm situation. 

17. Waterloo Cherry, — Ripens from the beginning 
to the middle of August. The fruit are large j, irregu- 
larly globular : the colour a dark brownish redj 
gradually changing to black when ripe : pulp firm, 
juicy, and the flavour pleasant. The tree is of mode- 
rate growth, having a good deal of the biggareau 
habit ; and seems better calculated for garden than 
for orchard culture. To have the fruit in the 
greatest perfection, it should have a place on a south- 
west wall. 

This is another of those excellent varieties of fruity 
which owe their origin to the horticultural talent 
exercised at Downton Castle ; a young lady in 
Mr. Knight's family, having been so fortunate as to 
raise this variety by the same means she employed 
in originating the Black Eagle cherry. For the 
Waterloo a silver medal was awarded to the young 
lady who raised it, by the council of the Horticultural 
Society of London, as a mark of approbation of the 
fruit. 

M 



102 



€HERRY. 



18. Kentish or Flemish Cherry, — Ripens about the 
beginning of August. This is one of our commonestj 
and formerly most extensively cultivated varieties : 
not only in the county whence it is named, but in 
every place where a light sandy loam upon a dry 
bottom prevailed. Notwithstanding the large annual 
income accruing to the proprietors from Kentish 
cherry orchards, the cultivation of the kind has 
rather fallen off of late, a preference being given to 
the biggareau. 

Some writers have endeavoured to make a dis- 
tinction between the Kentish and Flemish cherries ; 
because Miller used the first, and Langley the 
second name, though in fact they are identical. In 
a lately published catalogue, one is said to have an 
aqueous" while the other has " a watery" sap, which 
is a distinction without a difference. 

The principal use of this cherry is for the pur- 
poses of the cook and confectioner : it being seldom 
seen in the dessert, unless very well ripened in dry 
weather ; in wet weather it is liable to crack. The 
trees form thick bushy heads, requiring thirty feet 
distances in the orchard, or wherever they are 
planted as standards ; indeed, they should never be 
planted to be trained in any other way. 

19. Harrison's Heart Cherry, — Ripe about the 
end of August. This variety very much resembles 
the biggareau in many respects, the fruit, though 
inferior, are larger, and not so highly coloured ; the 
shoots are also more spreading, and the leaves more 
indented. It cannot be compared to the biggareau, 



CHERRY. 



163 



either for bearing or for any other property ; and 
this is the reason why so few of the trees are met 
with. The author has been long acquainted with this 
cherry, and the only qualification it has, is its late 
ripening, and fine appearance in the dessert, when 
the fruit can be preserved from the birds. It is not 
liable to crack in wet weather ; and where a great 
variety of fruits are required, a tree or two of this, if 
to be had genuitie, are worthy a place in the collec- 
tion. The management advised for the biggareau 
will suit the Harrison's heart in every respect. It 
is stated by Forsyth, that this variety was introduced 
into this country by a General Harrison about the 
beginning of the last century. 

20. Morella Cherry, — Ripe from the middle of 
July to the end of September. This is one of the 
most generally useful and profitable of all its family. 
For the confectioner it is inestimable, and by many 
refined palates is preferred as a dessert fruit, especi- 
ally when perfecily ripened. It may be brought to 
the greatest perfection on a south wall ; but it is a 
much more certain bearer on a northern aspect, where 
also the fruit can be longer preserved for use. 

The wall management of the morella is peculiar, 
being more like that of the peach than otherwise. 
The fruit being borne on the last year's young shoots, 
requires that a due proportion of these be left on 
every part of the tree. The size of the fruit is larger 
or smaller, according to the quantity borne on the tree, 
and this is easily regulated by the skill of the pruner. 
In every year, if the trees be healthy, abundance of 

M 2 



164 



CHERRY. 



young wood is produced, which the pruner has to 
choose from. An equal distribution of this over all 
the space occupied by the tree, will give as regular 
a crop. If too many of these shoots be left, the fruit 
will be correspondingly small; if left rather thin, the 
fruit will be very much larger. No wall tree is 
more healthy or easier kept in order than the morella ; 
and no cherry-tree, if planted in rather a shady 
situation, pays better as a standard, that is, provided 
it has its favourite soil. 

Among the many thousands of this favourite cherry, 
which the author has raised, trained, and pruned, in 
the course of the last threescore years, some he has 
observed have done better than others ; and there- 
fore he cannot withhold a necessary piece of infor- 
mation concerning one instance, in which he saw both 
the trees and crop in the greatest perfection, and 
this he does to show his own opinion of what is best 
for this kind of fruit. 

In the Surrendon garden, of which he had charge, 
a north wall, ten feet high, had a border twelve feet 
w^ide, and very shallow, reposing on loose or rubble 
rock : the soil was a dark hazelly loam, of rather 
inferior quality. The roots were all very near the 
surface ; those nearest the stem actually above it. 
Five trees were originally planted against this wall 
sit sixteen feet distances apart ; but meeting in a 
few years, the second and fourth trees were removed, 
leaving the centre tree at thirty-two feet from the 
end ones. Even at this greater distance the branches 
again met; but, during their progress, being kept 



CHERRY. 



165 



very tliin of bearing wood, the crops were magni- 
ficent ! — finer, indeed, than ever the author had seen 
before, or has seen since. On these circumstances 
and result, the author begs to observe, that here 
was no enormously expensive excavation to form a 
fruit border, three or four feet deep, to be filled up 
with the finest loam, and richest dung, as the would' 
he-thought first-rate gardening authors have advised ! 
No ; the trees were planted on the natural surface, 
as nature requires they should be, and not buried in 
deep unwholesome pits, or graves, as has been the 
fate of thousands of fine young trees, planted within 
these last fifty years. 

Neither was this border ever digged with spades ; 
but slightly stirred with blunt forks, and having a 
little well-rotted horse dung bestowed every second 
or third year. There cannot be a more mistaken 
notion, and injurious practice, than overloading and 
poisoning the fruit borders with rich dung ; it is a 
cruel robbery of the kitchen garden crops, to do the 
fruit trees harm instead of good. 

In the early training of the morella, the knife 
should be used freely to gain a sufficient number of 
leading branches ; thinning out the laterals, but never 
shortening them. 

Much that has been stated under the head morella, 
is applicable to many other kinds of fruit ; especially 
those observations relative to the borders, manuring, 
and shallow planting ; and which should never be 
forgotten by the fruit grower. 

21. Adams' Crown Heart Cherry, — Ripens about 



166 



CHERRY, 



the middle of July. This variety was raised many 
years back by a Mr. Adams, of Sittingbourne, in 
Kent. It is nearly allied to the white heart, but has 
a deeper tint of red. The pulp is tender, and the 
juice is plentiful and pleasant. The tree makes a 
good standard, for Avhich only it is adapted. 

22. Churchiirs Heart Cherry. — Ripe in the middle 
and end of July. This cherry was much more culti- 
vated a few years after it was first raised, than at 
present. The colour is bright red on the exposed 
side, and a clear yellow on the other. The flesh is 
rather firm, and the juice, though not abundant, is 
of good quality. The tree grows to be a handsome 
standard, and being hardy, is best adapted for the 
orchard. From what the author has seen of aged 
trees, he thinks it well worth the notice of the market 
gardener. 

23. Amber Heart Cherry, — Ripens during July. 
This is an old inhabitant of our gardens, and valued 
in the dessert for its fine amber colour. The fruit 
are globular; pulp tender, juicy, and the flavour 
pleasant. Being a tender tree and no great bearer, 
it is better fitted for garden culture on a wall, than 
as a standard in the orchard; though here, if it has 
a warm situation, it succeeds ; but is nowhere a 
plentiful bearer. It is mostly met with in very old 
orchards ; the young trees are averse to the knife 
after they have been once headed. 

24. Lady Southampton's Cherry, — Comes to table 
about the end of July. This is a small heart-shaped 
fruit of a yellow colour : the pulp is pretty firm, but 



CHERRY. 167 

aeither very juicy, nor very rich. The tree rises to 
a good standard, and for which only it appears to 
answer best. It has a high character ; but this the 
author has not yet proved. 

25. Late Spanish Heart Cherry. — Ripens in the 
end of August. This fruit is chiefly valued for its 
lateness in ripening. The pulp is firm : the juice 
not very abundant, but pleasant. The tree is not a 
good bearer un<l«r ordinary management ; and to be 
perfectly ripened, requires the assistance of a warm 
wall. It is a yellow cherry. 

It is above fifty years since the author found this 
cherry growing on a west aspect, in a gentleman's 
garden at Cheshunt, Herts. The gardener there 
esteemed the sort as a curiosity, but complained of 
its barrenness. 

Before quitting the subject of cherry nomenclature 
and culture, it will be but right to notice a hoax 
played off on Engli&h credulity, by a French specu- 
lator, who introduced a cherry under the alluring 
name of " Four to tht Pound,^^ Instead of which, 
one hundred or more of the fruit produced in Eng- 
land, did not, on trial, bring down the scale ! The 
gullibility of the purchasers, showing they were free 
from suspicion, is more a sign of their honesty than 
a proof of their prudence but the delusion seems 
to be carried on, because the name is still continued 
in late catalogues. The leaves are certainly uncom- 
monly large, but even they are unsightly. 



168 



CHESTNUT — i 



CRANBERRY. 



SECT. VI. 

OF TOE CHESTNUT. 

The chestnut is cultivated in England, either for 
ornament, or timber, or as underwood. As a fruit 
tree, the nuts rarely arrive at any degree of perfec- 
tion. It has been an object with some nurserymen 
to introduce the best and earliest varieties from the 
south of Europe, and to dwarf them by working, &c. 
But it will be long before the chestnut can be raised 
to the rank of a British fruit tree. 

The varieties of the chestnut, such as the shining 
leaved, variegated, kc, are easily propagated by 
grafting on the common. 

The stocks are raised from the common imported 
nuts, sowed in a seed-bed in the spring, and trans- 
planted from thence in the autumn into nursery 
rows ; where, after having two years growth, they 
will be of sufficient strength for grafting. 



SECT. VII. 

OF THE CRANBERRY. 

The cranberry is a native of Britain, and has been 
long used as a culinary fruit, though but lately 
brought into cultivation. Large importations are 
received from North America, and considerable 



CURRANT. 



169 



quantities are annually collected in the north of 
England, and sent to the London and other markets, 
whence those who use them draw their supplies. 

But it has been lately suggested, that private fami- 
lies may grow their own cranberries, provided they 
have suitable places to plant them on. As they are 
bog plants, they require the edge of a pond, or some 
swampy spot, either natural or artificial ; and in the 
soil, usually found in such moist places, the plants 
will establish themselves, and yield abundantly. The 
author is acquainted with several very clever gar- 
deners in the neighbourhood of Southampton, who 
have succeeded completely in the domestication of 
this wild plant, which, after being planted, requires 
very little subsequent trouble. 



SECT. VIII. 

OF THE CURRANT. 

Although this be a native fruit, we are under obli- 
gations to the Dutch gardeners for bringing it to that 
high degree of perfection, which the varieties in our 
gardens at this time present. 

The English name is probably derived from that 
of the commercial name of the Zante grape, which 
in a prepared state were purchased at Corinth, 

As no fruit is more susceptible of proper manage- 
ment and culture than the currant, the author must 
be allowed to express his regret that there is so 



170 CURRANT. 

much inferior fruit brought to market, and which, if 
under proper management, might have been doubled, 
both as to size uf berries, and bulk or weight of crop. 
It is well known that by a proper disposition of the 
branches, by cutting away all redundant and unne- 
cessary growths, greater vigour and nutriment will 
be directed into the principal branches and buds 
that are left ; and if at the same time the soil in 
which tliey are planted be sufficiently rich, abundant 
crops both as to quantity and quality will be pro- 
duced. 

The propagation or raisins: of young currant trees, 
is so easy a matter, and so well known, that it is 
scarcely necessary to take up the time of the reader 
by describing the process. Suffice it to observe, 
that young plants are obtained by planting cuttings 
of the strongest shoots in the autumn, or early 
spring, on good rich ground. The cuttino^s may be 
sixteen inches in length, divested of all their buds 
except five or six at the top, and dibbed firmly into 
the soil to the depth of half their length. The 
shoots produced in the first season will require 
heading down in the next : and here the attention of 
the pruner is necessary to form the future head, by 
leaving the proper number of leading branches in- 
tended to be permanent. In the following seasons 
the })roper form of the head is obtained by shortening 
the leadino- shoots at an outside bud, which will 
cause the branches to extend outwards, and leave the 
centre moderately open. The branches should not 
be nearer to each other than sis inches ; the laterals 



CURRANT. 

produced in every year cut down to a bud or two ; 
and the leader or any reserved shoot cut down to 
half its length. The spurs on the branches should be 
kept short : old ones cut out, and the whole kept in 
snug and healthy order. By this mode of pruning, 
the trees, when finished, look more like worthless 
stumps than fruit trees ; but the crops they bear 
are far superior to those from larger and handsomer 
looking trees. 

Although the currant is usually pruned as above 
described, that is, like a low bush, it may also be 
trained as an espalier, or on walls. As wall trees, 
they are useful in a family. If planted on a south 
aspect they ripen a week or ten days sooner than in 
the open ground ; and on a north aspect they not 
only remain longer in season, but may be conveni- 
ently covered up, and thereby preserved till late in 
the autumn. Every vacant space between old wall trees 
on any aspect may be occupied by currant trees if 
required, whether for early or for very late crops. 
The best figure of training for these situations, is 
with two main branches turned right and left hori- 
zontally at bottom, and bearing branches led from 
these perpendicularly, at eight or ten-inch distances. 

The currant may also be successfully forced in 
pots. In these the plants should be established for 
at least a year previous to their introduction into the 
forcing house. A cherry house, or second division 
of the peachery, is the most suitable for the currant ; 
it cannot bear quick forcing, especially when in 



172 CURRANT. 

flower ; and while in the house should be frequently 
supplied with manured water. 

A deep loam, rich with dung, and on a dry, rather 
than on a wet bottom, is the soil best liked by the 
currant ; though it will succeed in almost any kind 
of land, if not absolutely poor. It must be remem- 
bered however, that the richer the soil, and the 
closer the trees are pruned, the larger will be the 
fruit; and if the largest bunches and berries are 
coveted, much thinning of the bunches, as well as 
of the summer shoots, must be made soon as the 
fruit are set. 

The white, red, and black are the principal kinds, 
of each of which there are several (real or pre- 
tended) varieties ; but the common and Dutch 
whites ; the red, and large Dutch reds ; and the 
black called the black Naples, are the best in culti- 
vation. The white is a more durable tree than the 
red ; some plantations of the former being known to 
last for twenty years. 

The author has been more prolix on the currant 
than many may think the subject deserves : but his 
reasons are, that, considering the great usefulness of 
the fruit as articles of diet, of confects, and for wine 
making ; and seeing, in too many instances, the 
gross neglect, and apparent ignorance of the cul- 
ture ; he could do no less than give his best advice to 
those of his readers who may need such informa- 
tion. 



FIG. 



SECT. IX. 

OF THE FIG. 

The cultivated fig is one of the most tender of our 
wall fruits. It is a native of central Asia, and has 
long been introduced into this country ; and what is 
singular, two or three of the original trees brought to 
London and Oxford above three hundred years ago, 
are still in existence, viz. two on the archiepiscopal 
palace at Lambeth, and one in the garden of one of 
the colleges at Oxford. These trees are of the kind 
now called the White Marseilles. 

The Lambeth trees had many years ago arrived at 
a large size ; and were never pruned, except only to 
cut out the dead wood. The growth was languid ; 
producing only spurs, a habit the most favourable for 
the prolificacy of the tree. The knife is seldom 
wanted in the management of the fig : pinching off 
the points of the young shoots during the months of 
May and June, with the thumb and finger, is the 
most efficient pruning. The treatment of the fig as 
to pruning, is less understood by the generality of 
gardeners than that of any other fruit tree. We 
often see the tree trained very exactly and beauti- 
fully ; but very rarely do we see a good crop of fruit 
at the same time. 

Miller introduced some fine sorts from Italy in his 
time ; and was a great advocate for a more general 
planting of the fig in the gardens of the nobility and 
gentry of Britain. His advice was partly followed 



174 FIG. 

as to the planting ; but bis excellent rules and direc- 
tions as to the management were neglected. In 
course of time, however, the culture of the fig be- 
came better understood ; and we have now in many 
places figgeries, both within and out of doors, which 
are eminently prolific. 

Our winters have been less severe than formerly ; 
and to this perhaps may be attributed the better 
success of the fig tree, as standards, in the open 
ground. Near Worthing, in Sussex, there is an 
orchard containing one hundred fig trees ; from which 
have been gathered one hundred dozens per day, 
during the months of August, September, and Oc- 
tober. There is also in the garden of the late Lord 
Henry Seymour, in the Isle of Wight, a border 
under a high wall, having a rank of various sorts of 
standard figs planted along the middle, which pro- 
duces immense crops every year. Both these places 
are within the influence of the sea air, in which frost 
is never so intense as in places more inland ; but in 
the neighbourhood of London, standard fig trees 
often do very well. Fifty years ago, fig trees on 
walls were regularly matted up to save them from 
frost, and which is still a good custom in severe 
weather. 

The best soil for figs, is a light fresh loam, from 
a foot to eighteen inches deep, upon a hard subsoil 
of rock, chalk, gravel, or even on a compact bed of 
clay, provided it be perfectly dry. An ordinary de- 
gree of moisture is necessary to the fig, but not 
continual or stagnant water at the roots, which occa- 



FIG. 

sions oftentimes the loss of the fruit. The same 
effect happens in consequence of severe drought ; 
so that extremes should be guarded against. If 
water be given at all, it should be that manured 
liquid before mentioned. This application supersedes 
the necessity of dunging, which should never be 
brought in contact with the roots, unless it be in a 
very decomposed state. 

A south aspect is most suitable for the fig, when 
trained to a wall ; and the waroiest corner of the 
garden, when planted out as a standard. 

Young plants intended for pots, may be raised by 
either layers or cuttings. Several persons have sig- 
nalized themselves in raising and cultivating figs, as 
appears by various communications in the Gardener's 
Magazine. But no one more for successful forcing, 
than W. T. Alton, Esq., royal gardener at Kew ; 
whence the royal table is supplied all the year 
round. They are most conveniently forced in pots 
or boxes. 

As the fruit that will ripen in the autumn are just 
visible, and situate at the points of the young wood 
produced in summer, it is particularly necessary 
that these should be protected through the winter. 
The large green fruit that are on the branches at 
the same time never ripen in the open air, and 
therefore should be all pulled off before the trees are 
covered up. 

There are various methods of covering. Some 
gardeners use reed mats, .which are convenient, 
seeing they may be put up or taken down as the 



176 FIG. 

weather may require. Others unnail portions of the 
branches intermediate between other portions, which 
are kept in place ; the former are laid over the 
latter, and fixed there ; grips of dry straw are then 
thrust among the twigs and branches thus bundled 
together, and the whole covered with common gar- 
den mats nailed to the wall on each side. 

Fig trees may be trained in any form ; that is, 
either in a fan shape, or horizontally, cr with two 
bottom principals led horizontally, from which 
leaders rise upright at due distances from each 
other. These leaders produce laterals, which are 
the fruit bearers, and which, by pinching at the 
proper time, may be kept snug and very fruitful. 

Neither insect nor constitutional disease attack the 
fig tree in this country. If it be either barren or 
unthrifty, such circumstances are only caused by 
neglect or mismanagement. 

Figs, like all other fruit, as before mentioned, 
should be gathered in the morning, and used the 
same day ; as no fruit spoils sooner after being 
taken from the tree. There are two marks by which 
figs are known to be fully ripe ; viz. one is a pearl- 
like drop at the eye, the other a decay of the stalk 
of the fruit : being very tender, they require very 
gentle handling. 

It would appear, that many are deterred from 
planting this fruit tree, from an erroneous opinion 
that their culture is difficult, and their crops uncer- 
tain. But this is a mistake ; nothing is so easy as 
the first, nor so certain as the last, provided the 



FIG. 177 

soil and site be well chosen; and provided also that 
due care and skill be bestowed and employed. 

The author has cultivated but few varieties of the 
fig; but such as he has presented here, may be de- 
pended upon for the character herein given of them ; 
and he flatters himself that there are but few kinds 
in this country that are superior to those which he 
describes in the following list. As the fruit ripen 
earlier or later, according to the state of the weather, 
the average date, by comparison of several years, is 
given ; and the sorts are arranged iu the order of 
their ripening as nearly as possible. When the 
colour is mentioned, it refers to that of the mature 
fruit. 

1. Earli/ White MarsdUes Fig. — Ripens middle 
of August. The fruit is small, transversely round, 
and somewhat depressed ; stalk short and thick ; 
colour yellowish-white without and within ; pulp 
mellow, though not so much so as some others, yet 
rich and well flavoured. The tree is one of the 
hardiest, and a good bearer ; is most suitable for 
forcing, either in pots, or in a figgery built for the 
purpose. The most successful expedient for ma- 
turing the fig, was in a pit two feet wide and two feet 
deep, built along the front of a peach-house at the 
earl of Thanet's, Hothfield, in Kent. The pit was 
filled with good rich earth, and the trees were 
planted and kept as low standards ; and where they 
remained for many years, annually yielding great 
crops. Surrendon Gardens, of which the author 
had charge, was in the vicinity ; and where 



178 FIG. 

also there was a fig-liouse, formed out of an old 
pine pit. In the latter place the figs were never so 
high-flavoured as those at Hothfield, owing to the 
trees heiog planted in a deep and richer soil. The 
trees were planted on a trellis against the back wall ; 
the largest branches only were fastened to the trel- 
lis ; the breast wood was allowed to take its natural 
course; the extremities only being pinched, every 
twig became fruitful. 

2. Black Ischia Fig, — Ripens along with the last. 
The fruit is similar in shape to the Marseilles, but 
larger. The colour a deep purple, almost black ; 
pulp reddish, rich, and fine-flavoured. This va- 
riety is a good bearer, and answers well in pots. 

There were some fine trees of this sort in a pit 
behind the cherry house in Richmond Gardens, 
which never failed bearing abundant crops. In the 
Kensington Garden Catalogue there is a sort named 
the Black Italian, which probably is no other than 
the Ischia above described. 

3. Miller's Chestnut, or Brown Ischia Fig, — 
Ripens from the middle to the end of August. All 
the figs under the name of Ischia (from an Italian 
island of that name), introduced by Miller, are of 
the first quality, and this is one of them. The fruit 
are large, and rather globular ; colour brown or 
chestnut. The pulp is of a purplish red, very rich 
flavour, and melting. The tree is an excellent 
bearer; and, being pretty hardy, will, in favourable 
seasons, ripen its fruit on standards in the open air. 
It well deserves a good wall 5 against which, it is 



PIG. 

almost certain to produce good crops every year. 
It is also an eligible sort for potting ; and, when mo- 
derately forced, bears twice in the year. From its 
thin and delicate skin it is liable to burst in wet 
weather, against which it should be guarded in the 
time of ripening. 

4. Murray, or Brown Naples Fig, — Ripens about 
the end of August. The fruit are large; shaped 
somewhat like the last, but not quite so round ; co- 
lour brown without and within ; pulp, though not so 
rich as some others, is pleasant and melting. The 
tree is pretty hardy, and therefore adapted for 
standards in the open air ; and, trained as a dwarf, 
will in fine seasons yield well-ripened fruit in the 
first week of September. The tree is a good bearer, 
and valuable for the length of time it continues yield- 
ing fruit either on a wall or otherwise. 

5. Brunswick, Hanover, or Madonna Fig, — Ripe 
from the middle to the end of August. This variety 
was introduced in the early days of Miller under the 
name of Madonna^ which ought never to have been 
changed ; but, on the accession of George I, it was 
new named as above. The fruit are large and rather 
oval, with a short thick stalk inserted in a swollen 
base. The colour is brownish-white, the pulp par- 
taking of the same hue. It is a rich and well- 
flavoui ed fruit ; though voo much extolled by one 
writer, who deems it sup( rexcellent, and by another 
high authority depreciated far nelow its real merit. 
The fact is in this, as in many other matters, the 
truth lies between." The tree is rather a shy bearer, 

N 2 



180 PIG. 

but deserves a place in every garden ; where, if 
trained to an east or west wall, and the branches 
kept at good distances apart, the fruit will ripen 
well. 

6. Large White Genoa, or Marseilles Fig, — 
Ripens along with the preceding. This is supposed 
to be one of the first figs introduced into this coun- 
try ; and is still in existence where, probably, it 
was originally planted, viz, in the archbishop's 
palace at Lambeth. 

The fruit are large, much swollen towards the 
eye, though tapering to the stalk, which is short 
and thick. The colour yellowish- white ; skin thin ; 
pulp of a reddish cast throughout, melting, and very 
well flavoured. 

This is another excellent sort for potting, and 
easily kept progressing to perfect (as the fig tree is 
intended to do by nature) both its crops. For this 
purpose it only requires the protection of a green- 
house during the winter, where but little artificial 
heat is necessary. It is moreover an excellent 
bearer. 

7. Large Blue, or Purple Fig. — Ripens towards 
the end of August. This is one of our best figs. The 
fruit are large, of a long regular shape ; the colour 
dark-brownish purple, covered, in fine seasons, with 
a fine bloom ; the pulp is red, rich, and finely fla-" 
voured. It is also a prolific bearer, either under 
glass or in the open air. In the house, trained to a 
trellis or kept in boxes, or in the open garden as 
dwarfs or standards, it always yields plentifully. The 



FIG. 



181 



author has received nine shillings per dozen for his 
crop from under glass, and almost as much for his 
fruit from the open wall, from the Margate 
fruiterers. 

Some of the properties of this variety have been, 
by a late writer, transferred to the Brunswick fig ; 
properties which the latter does not deserve. The 
mistake is alluded to here, to guard young gardeners 
or purchasers from disappointment. 

Miller, in the fourth edition of his Dictionary, 
just mentions the long purple fig;" though Whit- 
mill (an eminent gardener of his day, and to whom 
Miller owed much for his early knowledge of gar- 
dening), in his list or book, published in 17*26, calls 
it " Whitmiirs Early Purple but which was nei- 
ther more nor less than the ''long purple" of Mil- 
ler. This little bit of vanity in Whitmill — to gain a 
sale for his trees, or a little celebrity to his name- 
has been too much practised by many who were by 
nature his juniors, and professionally by far his in- 
feriors. 

The blue, or long purple fig, is valuable on another 
account ; it bears carriage well, being firm in tex- 
ture, and not apt to crack. As the leaves are large, 
and not much indented, it should be laid in, in pretty 
open order, to admit sun and air. The laterals 
should always be carefully preserved, as they art* 
the principal bearers. 

8. Black Genoa Fig. — Ripens about the end of 
August. It was introduced by Miller ; and, though 
a fine rich fruit, does not seem to have been much 



FIG. 



iioticed until the duke of Dorset, about 1772, re- 
reived plants of this variety from abroad, which 
were planted at Knole Park, in Kent, under the 
name of the Black Italian Isckia, At Knole, the 
kind gained a new character; and froDi thence plants 
and cuttings of it were liberally distributed by his 
Grace ; one of which came under the care of the 
author, who cultivated it, both on a south wall, and 
afterwards in a house, which, though not built on 
purpose for the fig tree, and otherwise but indif- 
ferently planned, yet the fig tree in question, being 
planted in the centre of the trellis, against the back 
wall, soon occupied the whole length (thirty-six feet) 
of the house ; and succeeded, as to fruitfulness and 
health, uncommonly well, producing as fine crops 
as could be wished for. Fire-heat was but cautiously 
employed, and never too early in the season. No- 
thing in the shape of actual dung was ever bestowed 
on the border ; but manured water very frequently, 
when the tree was thought to need it. 

9. Lee's Perpetual-Bearing Fig. — No date need be 
assigned for the ripening of this variety, because, if 
cultivated as it should be — that is in pots, under 
glass — it yields fruit nearly all the year round. 

The author was supplied with a plant of this sort, 
from the worthy Mr. Lee himself, and from all he 
saw of it, under his own management, concluded that 
it well deserves the character given of it. The fruit is 
in shape and size similar to the early white Marseilles. 
The colour dark brown : pulp light red, sweet and 
pleasant to the taste. It has all the appearance of a 



FIG. 



183 



good bearer ; and, no doubt, will do well on a south 
wall, where there is no convenience of hot-houses. 

The foregoing nine varieties of the cultivated fig, 
are the only ones really worth the British grower's 
attention. The author can vouch for their excel- 
lence, having proved them all under various modes 
of management, and in different soils and situations. 
He could have swelled the list by mentioning sorts 
which he has heard of, but with which he is not so 
intimately acquainted as to warrant his approval of 
them, though he does not deny but that some of 
them may have merit. The white Turkey is one 
which he might have included ; it is that which is 
dried and imported into this country in such great 
quantities. But this is very like the white Genoa, 
above described, and, if any thing, an inferior fruit. 
The only remarkable difference is in the form of the 
leaves ; these being very deeply indented, like those 
of the Brunswick : to which, however, it is also 
inferior in quality. 

It is hardly necessary to repeat the caution before 
given, respecting the care required in gathering the 
ripe fruit : as no fruit are more liable to injury from 
rough handling than the fig. 

In conclusion, let it be observed, that much of the 
success attending fig culture, depends on the nature 
of the subsoil, where the trees are planted. If not 
perfectly free from superfluous moisture, the trees 
will neither grow moderately nor bear well. 



184 



FILBERT AND NUT* 



SECT. X. 

OF THE FILBERT AND NUT. 

The filbert is no doubt an improved variety of the 
common wild hazel. The Italians call the fruit 
Avellana^ and the French Avdline ; from a district 
in the former country, where great quantities of 
filberts are grown, and from whence the nuts are 
supplied to the surrounding nations, amounting in 
value to above eleven thousand pounds sterling per 
annum. These filbert plantations in the south of 
Europe, and the Maidstone plantations in England, 
are the most considerable sources whence the supply 
of this favourite kernel are drawn for the markets. 

Though filberts and other varieties of the hazel 
have been long cultivated in Britain, it is more than 
probable they came to us through Holland. The 
Dutch have gone before us in many branches of 
gardening ; and in the working and management of 
the filbert, they certainly excel. Now, however, 
we are nearly on a par ; except perhaps in their 
frame management of fruit trees, which they content 
themselves with, rather than go to the expense of 
hot-houses. 

Kent is the most noted county in England for the 
cultivation of the filbert, as the hundreds of acres 
round Maidstone can testify. It is quite a branch 
of rural economy in that quarter, and it is believed 
much to the advantage of the cultivators. 



FILBERT AND ^*UT. 185 

The varieties of the filbert are as follow, viz, 

1. Red Filbert, — So called from the kernel being 
covered with a red film, and from the leaves being of 
a reddish green, especially when fading. The qua- 
lity of the kernel is superior to that of any other ; 
and though not so good a bearer as the white variety, 
yet, if planted in light hazelly loam, not too much 
enriched with dung, it will be found productive of 
good crops. 

2. White Filbert, — Is nearly equal to the red in 
flavour, and much superior in prolificacy. In favour- 
able seasons this variety has been known to yield 
above twenty hundred weight per acre ; though an 
average crop is calculated to be about half that quan- 
tity. 

The soil in which this sort thrives so well about 
Maidstone, is rather a strong hazel loam on a dry 
gravelly subsoil. Dung is seldom applied ; as it is 
found to cause the trees to grow too luxuriantly, and 
checks their fruitfulness. 

3. Frizzled Filbert. — So called from its small in- 
dented leaves round the nut. It is a prolific bearer ; 
but not distinguished for any superiority of fla- 
vour, &c. 

4. Large Cob or Barcelona Nut, — This was first 
introduced into English gardens, by the celebrated 
John Ray, author of the History of Plants," 1065. 
Previous to that time they used to be imported from 
Spain under the name of Barcelona, a far better title 
than that of cob. 

In Swinburn's Travels in Spain," we are in- 



18G 



FILBERT AND NUT. 



formed that sixty thousand bushels are sometimes 
collected, and shipped from Barcelona in one season : 
and that this vast quantity is produced from one 
wood or plantation in the interior of the country. 
This variety, however, is not a great hearer in this 
country, owing perhaps to its being placed in too 
rich a soil. 

5. Cosford Nut. — This is a superior variety of the 
hazel, supposed to have been first raised by a Miss 
Young. The shell is thin, and the kernel is ex- 
ceedingly well flavoured ; it is moreover a very good 
bearer. 

The above are all the varieties which the author 
thinks worth enumerating. In some recently pub- 
lished catalogues, there are above a score of others 
named, but none of these are even equal to the 
above described standard sorts ; and particularly 
if pruned and treated according to the following 
rules. 

It may be matter of wonder, but so it happens, 
that the generality of gardeners know little or no- 
thing about pruning filbert trees. The art has never 
been studied either by masters or men ; and it is 
remarkable, that this branch of the pruner's art 
should have been brought to perfection by the un- 
taught, unlettered Kentish peasant — without books 
— without master, save experience — without mis- 
tress, save Nature herself ! It is curious too, that 
this art has been engrossed by the labourers in the 
central parts of the county, and without its being 
followed in other parts of the kingdom. The know- 



FILBERT AND NUT. 187 

ledge seems to have descended from father to son 
for generations, and a very useful portion of rustic 
knowledge it is. Here the author begs to observe, 
how much more valuable is the knowledge which has 
been gained by the mere dint of practical experience, 
compared with that emanating from theoretical 
writers, who bury what they really know of practical 
matters beneath a load of hard names and learned 
quotations, which only serve to puzzle rather than 
inform the reader. So much of this kind of writing 
is now extant, that, though read over and over again, 
and even committed to memory, the reader would 
not be so wise during his whole life (especially 
as respects the pruning of the filbert) as a visit 
to Maidstone would make him in one hour. 

The principle of the Maidstone pruners appears 
ta be this ; to check and control the natural growth, 
and thereby bring forth the fruit-bearing principle 
in greater force and energy. After training the tree 
to a dwarfed habit, they allow it to expend its 
strength in no other way than in the production of 
flowers and fruit. The filbert is naturally only a 
shrub, or small tree, and the cultivator makes it still 
less for his convenience, in pruning and gathering the 
fruit. That style of pruning, which is found the 
best for the currant, is also the best for the filbert. 

The young plants which are chosen by the Maid- 
stone growers are such as have been raised from 
layers, and which have been lined or bedded out in 
the nursery for two or three years. Each plant 
should have one strong upright shoot, of not less 



188 



FILBERT AND NUT. 



than three feet in height, this being necessary in 
order to the future form of the head ; and this, early 
in the spring, after the trees have been put out in 
their final stations, is cut down to about eighteen 
inches from the ground. This height will admit of 
a clear stem of twelve inches below, and which part 
must be at first and ever afterwards kept free from 
shoots, as well as suckers from the root. This 
deprivation of shoots and suckers will cause the buds 
left at the top to push with greater vigour. If eight 
strong shoots be produced in the first summer, they 
must be carefully preserved, as that number is re- 
quired to form the head ; but if less than this number 
come forth, then two or three of the strongest (or 
the whole if necessary) must be shortened back to 
half their length at the next pruning, in order to 
obtain the requisite number. 

The sufficient number of branches being obtained, 
if not in the first, certainly after the second prun- 
ing, they are to be carefully preserved and trained 
outwards and upwards ; at first nearly horizontal, 
but curving gradually upward at the point. The 
easiest mode of doing this is by using a hoop of the 
proper size placed within the shoots, and to which 
the latter are tied in star-like order, and at equal 
twelve-inch distances. Such a laterally curving 
position may be much assisted and caused by a care- 
ful pruner, always cutting at an oz^/52f/e bud, which, 
when grown sufficiently far outwards, naturally turn 
up to form the permanent branches. 

The points of the branches are allowed to rise to 



FILBERT AND NUT. 189 

the height of six feet, but never higher ; and the 
middle of the tree is always kept free from shoots 
and branches, so that a well-trained head resembles 
a large bowl. 

The subsequent management of the trees, both 
while gaining the desired form, and after having 
gained it, consists in preserving all the short spurs 
which will be produced on the branches, and cutting 
away or shortening the laterals which every year 
rise from the same. The management of these 
laterals is of great consequence. If they exceed the 
length of six inches, they may be cut back to a few 
buds ; but if less, they should be preserved, as their 
points are generally fruitful. The grand object with 
the pruner is to have the branches thickly beset with 
fruitful spurs, and which are only reduced in length, 
when after a few years' growth they become too 
distfint from the branch, when they are cut back to a 
healthy spur behind. If any part of the branch 
becomes accidently naked, a strong shoot from the 
bottom may be led up, and managed so as to fill up 
the vacancy. 

When filbert trees are thus managed, and have arrived 
at their full volume in width and height, they may be 
kept in the same state for many years — say twenty 
or thirty, — by the knife only, and with the requisite 
skill in using it. 

The plantations in Kent are either in single rows^ 
or in entire quarters or fields. The plants are put 
in at eight or ten feet distances, more or less, ac- 
cording to the quality of the soil. Six hundred and 



190 



FILBERT AND NUT, 



eighty plants are required for an acre, at eight feet 
distances every way: at ten feet distances, four 
hundred and thirty-five ; and at twelve feet distances, 
three hundred and two trees will be required. 

The Kentish pruners, who, as observed before, 
are neither botanists nor physiologists, are notwith- 
standing well aware of the use of the male catkins, 
rejoicing to see them in great quantity, and carefully 
preserving them. From the greater or lesser num- 
ber of the catkins, they usually predict what share 
of crop will follow. 

The practical example set us by the Maidstone 
pruners confirms two very essential principles in the 
art of gardening, viz. that by counteracting the 
natural tendencies of a plant, it may be dwarfed, and 
by thus dwarfing, making it more fruitful. The 
filbert tree is so constituted, that it is ever extending 
itself by throwing up a multiplicity of suckers, which 
exhaust the bearing branches and render them 
sterile ; but denying the plant its tendency to 
increase itself by suckers, promotes its energy to 
increase itself by seeds. 

Filberts intended for long keeping should remain 
on the tree till they are thoroughly ripe, which is 
easily known by their rich brown colour. They 
should be laid on a dry floor for a few days, and 
afterwards stored in jars of dry sand, where they 
will keep sound for a great length of time. 



GOOSEBERRY. 



191 



SECT. XI. 

OF THE GOOSEBERRY. 

The gooseberry is a native of Britain ; and none of 
her native fruits (except perhaps the plum) has been 
more improved by culture than this. In its wild 
state it is a small, rough, tasteless berry ; but under 
cultivation has been brought to high flavour, and 
great magnitude. 

Besides its uses as a table and kitchen fruit, it is 
when half ripe, capable of yielding a juice, which after 
fermentation, and a little necessary compounding, 
forms a liquor resembling (if not sold for) spark- 
ling champagne," much superior to the common wine 
made of the ripe fruit. 

Miller, in his Dictionary, published in 1743, 
mentions only six or seven sorts, but admits that 
many more varieties raised from seed were in exist- 
ence at that time. Indeed, from information received 
by the author in Cheshire, he has every reason to 
believe that gooseberry shows were held in that or 
the neighbouring county as early as the date of the 
Dictionary alluded to. 

Previous to describing what are now considered 
the leading sorts, a few observations may be offered 
respecting the culture of the gooseberry. 

The best soil is a fine fresh loam, neither too 
heavy nor too light, eigliteen inches or more in depth, 
and if resting on a subsoil of clay so much th better. 



192 



GOOSEBERRY. 



Dunging every second or third year is necessary ; 
but it should be considered, that giving it in excess, 
though it encourages the growth of the tree, and 
enlarges the size of the fruit, it deteriorates the 
flavour. 

Gooseberry trees, when planted in rows, should 
not be less than six feet apart. When planted in 
quarters, the distance is optional. An open situa- 
tion should always be chosen ; for if under the shade 
of trees, the fruit are never so high-flavoured. 

Gooseberries, like the currant, may be forwarded 
by having places on walls of difi^erent aspects, as 
weW for expediting their ripening, as for the conve- 
nience of covering the fruit from birds and weather. 
Low paling is sometimes used for the culture of this 
fruit, and which answers extremely well ; as the 
flowers can be easily guarded in early spring, and 
the fruit in autumn. 

If young bearing plants are potted, after being 
established for one year they may be forced suc- 
cessfully in a moderate heat. Like other potted 
fruit trees, they require frequent supplies of manured 
water. 

The gooseberry often sufi'ers from the depreda- 
tions of two or three insects, which breed and live 
upon the trees. The best preventive is the wash 
recommended at the end of the article "Peaches;^' 
to which the reader is referred. This liquid should 
be sprinkled over the trees morning and evening, till 
the caterpillars disappear. After the sprinkling, the 
surface of the ground under the trees should be 



GOOSEBERRY. 



193 



stirred up, and covered with a thin layer of soot ; 
and at the same time dusting the trees all over with 
fine slacked lime. These applications will go far, 
not only to banish, but to keep away every species of 
insect that preys on the gooseberry. The author 
has great faith in the eflBcacy of the offensive scent 
of soot, in keeping off insects from this and all other 
fruit trees. 

The following list of gooseberries is arranged in 
classes, according to colour, under the names of the 
persons who raised or first brought them into no- 
tice, and also under their popular names. Such 
arrangement is worth following in nursery cata- 
logues. 

Gooseberries continue in use for about the space 
of three months ; and the times of ripening are in- 
dicated by the terms early^ laie, and latest. 

Red Gooseberries, 

1. Adamses Cheshire Sheriff.— EsLvly, — Fruit middle 
size, nearly round, downy ; skin thin, containing 
pulp of a peculiarly tart yet pleasant flavour. It is 
a good bearer; and as the growth is of a dangling 
character, the branches require support. 

In pruning gooseberry trees of this drooping cha- 
racter, care should be taken to shorten the leaders 
to a bud rising, or promising to rise, from the upper 
surface of the shoot. This attention, repeated at 
every pruning, will give the tree a loftier habit, and 
raise it from the ground. 

2. AlcocFs King, — Late. — Fruit large ; colour 

o 



194 GOOSEBERRY. 

deep red : rough but thin skin ; shape oval ; pulp 
sweet and rich. It forms an upright tree ; and the 
fruit is esteemed in the dessert. 

3. AlcocFs Duke of York, — Early. — Fruit middle 
size, not so deep a red as the above, nor not so 
rough. In other qualities (except the growth, 
which is more spreading) it is much the same. It 
is a good fruit, and not liable to crack in wet 
-weather. 

4. Aslitoris Globe, — Late. — A large, handsome 
fruit, of a bright red colour; skin smooth, but rather 
thick ; pulp very sweet, and keeps well on the tree 
after it is ripe. The growth is spreading, and its 
loaded branches require support. The second thin- 
ning of this variety are as good for bottling as either 
the Rombuilion or white Dutch. 

5. Asians Warrington Red, — Latest. — No other 
gooseberry hitherto raised in England has made 
better returns to the planter than this. It is of first- 
rate quality, a great bearer, and hangs longer on the 
tree than any other ; often being had in perfection 
in the end of October when properly protected. 
The fruit is large, oval, rough, not so pulpy as some 
others, but of a rich flavour. It is a spreading 
grower, but may be trained more uprightly by care- 
ful pruning. 

6. Berrfs Farmtrs Glory, — Late. — Fruit large, 
oval; skin thin, and nearly smooth ; pulp rich; an 
abundant bearer, and well worth cultivation. Growth 
very rambling ; and requires much attention when 
young, to give it good form. 



GOOSEBERRY. 



193 



7. Boarclman^s Prince Regent. — Late. — A fine 
large fruit, nearly round ; skin smooth and thin ; 
pulp finely flavoured. Growth spreading, the branches 
requiring support. 

This is a prize gooseberry, and often bore away 
the bell gaining above a hundred prizes in the first 
year of its appearance at the shows, and had no com- 
petitor for several years afterwards. 

As this is the ^rst prize gooseberri/ we have come 
to, it may not be amiss to describe the mode of cul- 
ture pursued by those growers who may intend show- 
ing their fruit. In the first place, the sort is fixed 
on : the tree is taken up, and planted in a very rich 
spot of loamy ground, where it is allowed to esta- 
blish itself, and be favoured and nursed in every 
possible way. It is kept thin of wood, and suffered 
to bear but a few fruit. 

In the year of the show, the tree is particularly 
attended to ; watered with soft or manured water, 
and shaded from the hot sun. The crop is thinned 
at three different times, reducing the numbers at 
last to a very few, which appear to take the lead in 
swelling off. By this management the few fruit left 
to come to perfection swell to an unusual size ; and, 
being carried to the show, are weighed against those 
from other growers with which they have to com- 
pete, the heaviest carrying away the prize. Some 
of the sort just described have been found to weigh 
twenty-two pennyweights ! 

8. BroacVs Emperor^ — L^te. — Fruit large, ovalar, 

2 



196 GOOSEBERRY. 

dark colour ; skin rough and thin ; pulp pleasant ; 
the growth spreading, and a good bearer. 

9. Benson s Farmer'^s Glory, — Late. — A fine large 
fruit, somewhat oval; colour light; skin thin, and 
nearly smooth ; pulp rich and pleasant, A good 
dessert fruit. The growth is irregular, spreading, 
and requires support. The fruit are liable to crack 
in wet weather, its only fault. 

10. Brundit^s Atlas, — Latest. — This was a very 
large fruit when first raised, on which account it re- 
ceived its distinctive title. The fruit is oblong; skin 
thick and rough; growth erect; and makes a near 
approach to the properties of the Warrington. 

11. Brotlierton''s Huntsman, — Late. — One of the 
first-rate prize gooseberries, having gained one hun- 
dred and forty-one in the third and fourth years it 
was exhibited. The fruit are large and globular ; the 
skin thick and rough ; pulp rich. Forms a fine up- 
right bush ; but requires support, and a covering in 
wet weather. 

12. Capper's Top Snwj/er, — Late. — A fine, large, 
prize gooseberry, having gained many prizes. The 
berry is nearly round ; skin pale red, rough but 
thin ; pulp rich. The growth is drooping, and, when 
bearing, requires support. 

13. Champagne, — Early, — For fine flavour this 
old variety is surpassed by none. The fruit are 
middle sized, oval, pale-red at first, but afterwards 
deeper the longer they hang on the tree ; skin 
rough but thin ; growth upright, and suitable for 



GOOSEBERRY. 107 

training ag^ainst a north wall, for the purpose of pro- 
longing them in use for the table. This was the 
favourite gooseberry of his majesty George HI. 

14. Chadwick^s Sportsman. — Late. — This is a 
second-rate prize gooseberry, and as such won many 
prizes in the third and fourth years after it came out. 
It is a large elongated fruit, the skin thin and smooth, 
pulp good ; growth erect, but bends under its load 
of fruit, and therefore requires support. 

15. Early Rough Red, — One of our oldest varie- 
ties, and known in the time of Switzer, previous to 
Miller. It is a small, round, rough fruit : having a 
very thin skin, and very rich pulp. It has always 
been esteemed as a dessert fruit, and preferred to 
many of the larger and more showy varieties, even 
by the most refined tastes* It is an excellent bearer, 
and forms a fine spreading tree. 

16. Farjiier^s Roaring Lion, — Latest. — This is one 
of the very largest gooseberries. It has won more 
prizes than perhaps any other — altogether above 
eight hundred ! The berries, are oblong, smooth ; 
pulp of thick consistence. It is a good bearer, 
having drooping branches which require support. 
The gooseberry fanciers use two sorts of props for 
keeping the bearing branches of their trees in due 
position : hooked sticks stuck in the ground for 
keeping branches down ; and crutched or forked 
sticks placed under to keep them up. 

17. Fox's Royal Scarlet, — Early. — A beautiful 
coloured, middle sized, oval fruit ; the skin is smooth 



198 



GOOSEBERRY. 



and thin, the pulp rich and pleasant. It is a good 
bearer, and forms a fine tree for espalier train- 
ing. 

18. GerrarcTs Achilles. — Late.—- The fruit is large, 
oval, and rough; the pulp is very good, and the 
berries have a long-keeping property, for which the 
kind is desirable in every collection. 

This variety won a prize at Altringham, in Che- 
shire, at which the author was present in 1778. So 
much was it prized, that Mr. Maddock, of Warring- 
ton (afterwards an eminent florist at Walworth, 
near London) purchased the whole stock. It is one 
of the best keeping gooseberries ; almost equal to the 
Warrington. 

19. Gregorys Nonsuch, — Early. — Rather mis- 
named, but will be found a very good fruit. It is 
large, nearly round ; skin smooth and thick ; flavour 
not rich, though pleasant. The growth spreading, 
and a good bearer. 

20. Hamlet's Beautj/ of England, — Late. — This is 
certainly one of the many of this description. The 
fruit are large and oval ; the skin rough and thin ; 
pulp well-flavoured, and fit for the dessert. It forms 
a fine spreading bush, and is a good bearer. 

21. Iromnonger, — Early. — This is so called from 
tlie dingy colour of the fruit. It is an old inhabitant 
of our gardens, which is the best proof of its excel- 
lence. The fruit is round and smooth, and pleasantly 
acid. It should be gathered for the dessert before it 
is quite ripe ; and in its early state furnishes the first 



GOOSEBERRY. 199 

supplies for tarts and bottling. It forms a spreading 
tree, and seldom fails in bearing. 

22. Keen's Seedlin2^, — Y^2LY\)\ — x\n excellent newly 
raised sort, by the person whose name it bears, one 
of the first market gardeners in the vicinity of London. 
The fruit is middle sized, longer than round ; skin 
thick and rough ; pulp rich and agreeable, partaking 
of the properties of the Warrington red, and should 
have similar culture. It is an excellent sort for the 
market gardener. 

23. Leigh's Rifleman.— hsitest. — This is a large 
nearly round fruit ; skin rough and thin ; pulp high- 
flavoured, and fit for the dessert. It is a prolific 
bearer, and comes pretty near to the Warrington. It 
forms a fine upright bush like the Champagne, and 
therefore suitable for training on walls or espaliers. 

24. Lomax's Viciorj/. — Late. — A good old prize 
gooseberry, well worth cultivation. The fruit are 
large, nearly round, skin rough, but not thick : pulp 
pleasantly acid. The crop keeps well on the tree, 
and bears wet weather without injury. 

25. Mathews' Alexander, — ho^test, — This is an- 
other good old sort. The fruit are large, skin rough 
and thick ; not very juicy, but very rich flavour ; and 
continues long in season. It is a dangling grower, 
and often needs propping. 

26. Melting's Crown Bob, — Late. — This is a 
famous prize sort, and has been very successful in 
competition. It is an oblong large fruit, with a 
thick rough skin ; the pulp good, though somewhat 
acid. To make the most of the crop, it should be 



200 



GOOSEBERRY. 



thinned for tarts or bottling ; for which purpose it is 
much approved. It forms a spreading bush, and 
often requires support as well as care in pruning. 

27. NeWs Red Earlj. — This, with other 
sorts hereafter named, was raised by a gardener of 
that name, who lived with a Mr. Blackburn, near 
Warrington, in Lancashire. A fine collection of 
exotics was Neil's chief charge ; the other branches 
of gardening being, in that place, only a secondary 
concern. But besides growing exotics in very great 
perfection, Mr. Neil had leisure to raise a few new 
gooseberries, of which the red rose is one. The fruit 
are small and round, skin very smooth and thin^ pulp 
very rich, and much admired by the nicest palates. 
This variety has also been called the small red globe, 
but they are identical. 

28. Red Crystal, — Early. — This is a very old 
variety, fruit about the middle size, perfectly round, 
the skin very smooth and almost transparent, and 
pulp very sweet. It is an excellent bearer ; forming 
a handsome tree of nearly erect growth. 

29. Speechless Yaxley Hero, — Late. — The fruit 
are large, nearly oval; the skin rough, yet thin, con- 
taining a fine rich pulp. As a prize berry it is one 
of the best, a good bearer, and forms a handsome 
bush. 

30. Tillctson^s Seedling, — Latest. — This has a 
modest name, but it has greater merit than many 
with high'Sounding titles. It is in every respect 
like the Warrington, so that the description of the 
latter will do very well for the former. 



GOOSEBERRY. 201 

31. Ward's Richmond Hill, — Late. — This variety 
has received its name from the celebrated place where 
it was raised. The fruit are large, oval, with a rough 
thick skin, containing a grateful pulp. The tree has 
spreading branches, is a good bearer ; the fruit hang- 
ing long on the tree. It should be in every col- 
lection. 

32. Wilmot's Early Red, — This variety is chiefly 
valued for its earliness ; being one of the first that 
comes in for culinary purposes ; on which account 
it is particularly eligible for market gardeners. It 
having been raised and recommended by one of the 
first fruit growers about London, is a sufficient 
guarantee of its goodness. 

White Varieties. 

33. Beaumont^s Smiling Beauty, — Early. —This is 
a prize fruit, consequently large ; shape oblong, 
having a smooth thin skin, and pulp of very good 
quality. It should be gathered before it is over- 
ripe, as it cannot bear wet weather. The tree is a 
rambling grower, and often requires support. 

34. Belmont, — Early. — This is a valuable old 
sort, of the middle size, round and smooth ; the 
skin is thin, and contains a peculiarly sweet pulp. 
The tree grows compactly upright, and is a good 
bearer. 

35. Capper's Bonny Lass. — Late. — This is a 
variety which has won many prizes, and has been a 
profitable one to the person who raised it. The 
fruit are large, oblong, and rough ; the skin thick. 



202 



GOOSEBERRY. 



containing pulp of a middling" quality. The bush 
is spreading : the size of the fruit is its only recom- 
mendation. 

36. CiystaL—Lnte, — This is an old favourite, and 
not excelled by any of its colour. The fruit are 
small, round, and smooth, and when green are pre- 
ferred for bottling. 

37. HoWs Beauty, — Early. — A very handsome, 
round, smooth berry, of the middle size, and of 
good flavour. It is a good bearer, and forms a 
handsome bush. 

38. Kenyons Noble. — Late. — A fine large fruit of 
an oval shape, nearly smooth, pulp good, and pro- 
lific bearer, hanging long on the tree, and not 
much affected by changes of the weather. The 
growth is upright. 

39. NeiPs White Rose, — Early.— This is another 
raised by Mr. Blackburn's gardener, and, except the 
colour, very like his red rose, already mentioned. 
The growth of this is also more spreading. 

40. NeWs Miss Bold. — Early. — Another variety, 
which probably originated in the same quarter with 
the preceding. The author has seen it cultivated in 
great perfection, by a cousin of the late Mr. Aiton, 
of Kew, at that time in Cheshire. The growth is 
upright, and being a great bearer, and late, deserves 
a place in every collection. 

41. Peer's Royal Charlotte, — Late. — A very ex- 
cellent prize fruit, not very large, but good. The 
fruit are oval, rough, skin thin, containing a rich 
pulp : growth rather upright, and a good bearer. 



GOOSEBERRY. 



203 



42. Princess RoyaL — Early — This gooseberry 
much resembles the last, but is much larger : it is 
oval, rough, and has a superior flavour. The growth 
is pendulous. 

43. Saunders'' Cheshire Lass, — Earliest — This is 
a famous prize variety. The fruit are large, oblong, 
and nearly smooth ; the pulp very rich, and much 
admired in the dessert. The growth is upright, and 
altogether one of the best prize gooseberries. 

44. Stringer's Maid of the Mill. — Fiate. — This 
is another excellent prize fruit, and fit for every 
purpose of the cook and confectioner. The growth 
is erect, and very suitable for training in any way. 

45. Taylor's Bright Venus. — Early and late. — 
The fruit is middle size, oval, having a rough thin 
skin. The quality is really good, and deserves 
cultivation, the growth being regularly upright. 

46. Wellington's Glory. — Early. — This fruit is of 
a noble size, and has a high character. It has gained 
many prizes, and has been much cultivated. The 
fruit are globular, the skin thin for so large a fruit ; 
and has the other properties of prolificacy and 
upright growth, being very suitable for espalier 
training. 

47. White Dutch. — Late. — A very old and very 
excellent sort, much in request for preserving green, 
and also for the dessert when ripe. The fruit are of 
the middle size, round and smooth : a great bearer, 
and next to the Rombullion for preserving, and for 
the purposes of the London Champagne manufac- 
turers. 



204 GOOSEBERRY. 

48. Woodward's Whitesmith. — Early. — This stands 
next in estimation to the Wellington : the fruit are 
nearly round, smooth, and russet-coloured next the 
sun. The tree is prolific, grows uprightly, and 
should be in every collection. 

Yellow Varieties, 

49. Amber, — Early. — This is very similar in 
quality, and fit for every purpose of the white Dutch, 
and may be very properly called "a family fruit. ^' 
There is another gooseberry very like this, that was 
many years ago cultivated, under the name of Hunt's 
Prince, but they differed very little. Hunt was an 
early and intimate friend of the great Miller, and 
probably was a man of some note as a gardener. 

50. Brotherton's Sovereign, — Late. — A fine large 
prize berry, of an oval shape, with a rough thick skin, 
but containing a fine rich pulp. It forms a spreading 
tree, and particularly suitable for training as an es- 
palier. 

51. Hardcastle's Gunner, — Late — A prize berry 
of the first quality ; large, long oval shape : skin 
rough and thick, containing an agreeably flavoured 
pulp. The growth is spreading, and requires support 
to have the fruit in perfectiou. 

52. JacksorCs Golden Drop, — Very early. — Few 
kinds have had a better run than the golden drop. 
In both stages of its growth it is a profitable kind, 
either for the cook or confectioner. For the latter 
purpose it should not be allowed to get too ripe. 



GOOSEBERRY. 205 

Otherwise it loses its flavour. The fruit are small, 
round, and smooth. The tree grows compactly 
epright, and is an excellent sort for forcing. 

53. Prophet's RockivoocL — Early. — This fine 
fruit needs no further recommendation than the 
report that it has gained 777 prizes in the course of 
five years. The fruit are large, round, slightly 
rough, and high flavoured. The growth is upright, 
and by timely thinning the fruit and supporting the 
branches, the former come to fine perfection. 

54. Ro77ihullion, — Late. — A very old variety, which 
has taken the lead in markets, as the best for preserv- 
ing. The fruit are small, round, and smooth : the 
tree is hardy, takes a good form, and is very durable, 
provided the soil is not too light. 

Of yellow-coloured gooseberries it has been aflSrmed, 
that they are generally higher flavoured than those 
of other colours ; but it is a rule having no good 
foundation ; many others, both red and green, are 
equally rich, as every one acquainted with the fruit 
must be aware. 

Green Varieties, 

55. Allen's Glorjj of Radcliff, — Late. — The fruit 
are middle-sized, oval, and smooth; pulp rich, for 
which it is esteemed one of the best for the dessert. 

56. Berry's Greenwood, ^ L^ite, ~ This was a 
prize berry, and very successful at first, but has since 
fallen off in size. The fruit are large, oval, and 
almost smooth. The tree is a good bearer, with 
spreading branches, often better for support. 

57. Earlj/ Rough Green, — Early. — This is one 



206 GOOSEBERRY. 

of the oldest and greatest favourites of its tribe. For 
earliiiess in ripening and high flavour it has scarcely 
an equal. The fruit are small, in consequence of 
their great numbers, round, and with a very thin 
skin. The growth rather spreading; and is an 
excellent sort for the cottage or market garden. 

58. Massey's Heart of Oak. — Early. — A prize 
berry, not very large but very good, of an oblong 
shape and smooth. The shoots are much curved, 
which requires attention both in pruning and prop- 
ping when laden with fruit. It is quite suitable for 
the dessert. 

59. JSJixson's Green Myrtle, — Late.— This fruit 
has been long in cultivation ; the author having met 
w^ith it in Nixson's nursery at Knutsford above fifty 
years ago. It still continues in estimation as a very 
good fruit. 

60. Parkinson'' s Laurel. — Late. — This is also a 
prize variety, similar in style to the Heart of Oak. 
The fruit are of a longish shape, slightly rough, pulp 
very sweet, and admired in the dessert. It forms a 
compact upright bush, and is a good bearer. 

61. Peer^s Queen Charlotte. — Early. — This fruit 
is full the middle size, oblong shape, and rough ; the 
skin is thin, and the pulp of good quality. The tree 
is of upright growth, 

62. Pitmasion Green Gage. — Late. — This variety 
is said to have been raised by I. Williams, Esq., pro- 
prietor of the place whence it is named. That 
gentleman's approval of it is a sufficient guarantee 
that it should be in every collection. 



GOOSEBERRY. 207 

63. Walnut Green. — Late. — An old sort, but still 
regarded for its real worth. The fruit are middle- 
sized, somewhat oval ; skin rather thick, but eon- 
tains a very good rich pulp. It is equal to the best 
in bearing, and forms a spreading tree. 

64. IVainman's Ocean. — Early. — This variety is 
mentioned more for its large size, and the many 
prizes it has won, than for any intrinsic value it pos- 
sesses. To those, however, who admire very large 
gooseberries, they cannot choose a better than this. 
They may be improved in flavour by being planted 
in a dry soil ; but in that case the berries would not 
be so large. 

The foregoing list of gooseberries comprises all the 
best which the author has had in cultivation ; and 
which, in his own humble opinion, are as many in 
number, and as good in quality, as need be chosen 
to form a collection; whence supplies maybe drawn, 
throughout the gooseberry season, for every pur}>ose 
for which this small fruit is useful. 

The mode of pruning the gooseberry tree is nearly 
tlie same as that advised for the currant, only the 
branches are kept in more open order ; and when 
the whole crop is intended to be gathered green, the 
bushes should be left very full of branches. The 
soil, situation, &c,, has already been adverted to at 
the head of the catalogue. 



208 



GRAPE. 



SECT. XII. 

GRAPE. 

The great importance of this fruit, as being* one of 
the richest gifts of nature to man, must be the 
author's excuse for being more diffuse in his account 
of the history and culture of this queen of fruits 
than otherwise might be thought necessary ; but he 
will endeavour to be as brief as possible, more espe- 
cially as he begins to find his manuscript swelling 
under his hand to a much greater extent than he 
either anticipated or intended. 

The cultivation of the vine seems to have been 
coeval with man, in his first state of civilization. The 
use and abuse'of its precious juice appears to have 
been known even in Noah's time : and no doubt the 
plant followed the footsteps of man into every region 
and climate where the plant could succeed. The 
Avarmer parts of the temperate zone are the natural 
climate of the vine, or upon the elevated parts of 
tropical countries, where the sun's heat is mitigated 
by the height of the mountains above the level of 
the sea. 

That the vine was gradually brought from the 
southern to the northern parts of Europe, is a very 
natural transition. Whether it was brought into 
England by the Romans, is not perhaps certain ; but 
we are well assured, that, as soon as this country 



GRAPE. 



209 



came under the ecclesiastical ^overDment of the 
Pope of Rome, and when that powerful potentate 
established colonies of Italian monks in various parts 
of these kingdoms, that they introduced, for their 
own personal gratification, every species of their 
own native fruit and vegetables which had any 
chance of succeeding in Britain. Among the rest, 
the vine was not forgotten. This was not only 
planted against the wails which surrounded the mo- 
nasteries ; but considerable portions of the most 
suitable land belonging to them were planted and 
inclosed as vineyards, for the production of fruit 
only. Some of these inclosures remain to this day, 
though the vines have long ago been rooted out. 
That vineyards were planted by, and in possession 
of, laymen in those days, is also evident, from exa- 
mination of some tithe-rolls belonging to ecclesias- 
tical establishments, in which the tithes of wine or 
grapes are particularly mentioned. 

Now although we are informed that vineyards 
were planted and' yielded fruit in great quantities in 
those early times, we need not suppose that the 
grapes were fully ripe. Excellent wine can be made 
from unripe fruit, and might very well suffice for 
the cloistered monks, as well as for our own hardy 
barons, before commerce had opened to them the 
wine vaults of the continent. 

But that vineyards may and have succeeded in our 
own times, is beyond a doubt : that at Painshill, 
planted by Mr. Hamilton, answered well; he selling, 
in some years, hundreds of pounds worth of wine ! 

p 



210 



GRAPE. 



But the culture of the vine, for wine making*, is no 
longer either a necessary or a profitable pursuit in 
this country. The vineyards of France and Spain 
and Portugal furnish us with the best wines, far 
cheaper than we can manufacture them for ourselves. 
This, among other causes, has operated to discou- 
rage the culture of the vine in the open air in 
Britain ; and has confined it to the walls of gardens 
and nurseries, to the walls of dwelling-houses, and 
to forcing-houses built for the purpose. 

In such situations the treatment of the vine has 
arrived at the greatest perfection, especially since 
the publication of the excellent works of Kennedy 
and Speechley on this fruit tree. It is remarkable, 
that Justice makes no mention of vine-forcing in his 
very useful work published in 1732 ; so that it 
w^ould appear vine-forcing was not then introduced 
into England, though it must have been very shortly 
afterwards. 

Experience has perfected the system of grape cul- 
ture to such a degree of certainty, that it is hardly 
possible for any practitioner to fail, if he only at- 
tends to what is herein set down for his informa- 
tion. And, first, concerning the different modes of 
propagation : this is either by layers, cuttings, or by 
single buds. 

Layers are expeditiously made into young trees, 
and fit to be planted out for good in the course of 
one season. The shoots to be layered, are either 
led through or bent down into pots of rich earth, 
where they readily strike root; and are fit to be sepa- 



GRAPE. 



211 



rated from the nicther plant in the autumn, and 
transported in safety to purchaserSj or to places 
where they may be wanted. 

Cuttings are made of short-jointed, well-ripened 
young wood, about a foot more or less long. A 
quantity of these are potted singly, or two or three 
together in the same pot ; and usually plunged in a 
moderate hot-bed, where they readily strike root, 
and, by after-care in re-potting, are reared up to be 
transplantable. 

Raising young vines from eyes was first practised 
by Kennedy, and afterwards by Speechley. A single 
bud, with an inch of wood on each side of it, is 
pressed into the surface of a small pot of good earth, 
and covered all but the point of the bud, and placed 
in heat. Roots are produced by the wood ; the bud 
shoots upwards, and becomes the stem of the young 
tree ; which is shifted from one pot to another, and 
from one hot-bed to another, till they are saleable 
plants. 

Next of the soil. — The vine, like all other fruit- 
trees, grows most luxuriantly in rich deep soil. In 
that it has large shoots, leaves, and perhaps a few- 
large bunches ; but the shoots and fruit ripen late, if 
they ripen at all, and the fruit will be very insipid. 
In opposite circumstances these results are reversed. 
In a shallow light soil, the growth is moderate; the 
shoots are small, though not weak; the bunches 
numerous, well ripened, and of high flavour. The 
shoots or young wood are also thoroughly hardened, 
having prominent buds, and break with vigour and 

r 2 



212 



GRAPE. 



high health in the following year. It is also well 
known, that the roots of the vine, in order to have 
healthy moderate-sized shoots and high-flavoured 
fruit, require a horizontal range more or less exten- 
sive ; deriving, it seems, much benefit from the in- 
fluence of the air and heat of the sun when near the 
surface. 

If these observations are facts, it is matter of 
wonder to see what some authors have advised re- 
specting the formation of vine borders. Vast accu- 
mulations of the richest soils and manures are mixed 
together, as if for the gross-feeding drum-head cab- 
bage, rather than for the delicate-feeding and abste- 
mious grape vine; which, in its native habitation, 
is content to climb upon and subsist by what it can 
draw from the interstices of the naked rock. 

Many mistakes having been made, and many erro- 
neous ideas having been circulated, respecting the 
formation of vine borders, it is highly necessary, in 
this place, for the author to declare what his own 
conclusions are on the subject. 

In the first place, it is absolutely necessary that 
the bottom of a vine border be dry, and, if possible, 
hard as well as dry. If the subsoil be clayey, it 
should not be dug into to give depth, because such 
excavation is apt to become a receptacle for water, 
unless this be prevented by efficient drainage. If a 
vine border must needs be made on such a subsoil, 
it is better to raise the border by bringing upon it 
an additional quantity of proper soil, than gaining 
depth by breaking into the natural subsoil, where 



GRiPE. 213 

there is the least risk of being annoyed by super- 
fluous water. 

The vine delights in a dryj porous soil. Fresh 
light hazel loam, mixed with lime rubbish, leaf- 
mould, and a small portion of well-decayed old hot- 
bed dung, w^ill be found as suitable a compost as can 
be used. Road sand, that is, the scrapings of the 
public roads, is an excellent ingredient in Uie com- 
position of a vine border; and where the whole soil 
of a garden is heavy, that is, strong loam or clay, the 
best application for its amelioration is road sand ; 
rendering it fit for vines, or any other tree or crop. 

The author has observed the vine to prosper ex- 
ceedingly even in pretty strong loams resting on 
brick-earth (a kind of sandy clay). In the fine soils 
of thits description about Brompton, Fulham, and 
Hammersmith, as fine crops of grapes are produced 
on walls, in the open air, as need be desired. It is 
true, that the vines in those places are particularly 
well trained and managed ; but the author is confident 
the same' results would follow anywhere else, under 
the same circumstances of soil and management. 

There is, in fact, no description of soil but what 
may be made fit for the culture of the vine; indeed, 
from what we see of it crammed up in any corner of 
a paved court-yard, or stuck in among gravel, pitch- 
ing, or brick-bats, it may be averred of this tree, 
that it is the least fastidious of any other in its choice 
of soil, provided it be sufficiently porous and dry. 
Under a surface bed of gravel we know it does well ; 
and as to the depth of soil for the spread of the roots, 



•2i4 



GRAPE. 



twelve inches is far better than twelve hundred. 
Shallow planting, it may be repeated, is the grand 
secret, and forming the border so as to induce the 
horizontal range of the roots, rather than inviting 
them downwards, away from air and sun heat, which 
they cannot well do without. 

As the roots of the vine should be kept as near 
the surface as possible, it follows, that they should 
not be subjected to be wounded by the spade, or 
robbed by deep-rooting surface crops. A mulching 
of exhausted stable dung, laid and kept on in dry 
weather, and forked in occasionally, is all the manur- 
ing required by this tree. 

Training the Vine, 

Of all other fruit trees, the vine is the most 
tractable. The certainty with which it may be made 
to break at any place, and the pliability of the young 
shoots, enables the trainer to give it what form he 
pleases. There are three principal modes of pruning 
the vine, viz, the horizontal or fan form, which is 
only suitable for single trees ; the spur method ; and 
tlie upright style of training. 

The first is that plan of training adopted for the 
great vine at Hampton Court ; which, when the 
principal leaders are formed, have their laterals every 
year cut down to from three to six eyes, by which 
method great crops are produced. 

The second, or spurring-in method, is selecting 
principal leaders for every rafter in a house, or at 
about two feet distances apart on the open walU 



GRAPE. 215 

Tisese principals ever remain in the same place ; and 
are so treated as to put forth lateral shoots, alternating" 
with each other, right and left, at about twelve-inch 
distances, along the whole length from bottom to 
top of the wall or rafter. These laterals bear the 
fruit, which, as soon as they have shown, are stopped 
at the joint next beyond the uppermost bunch. This 
stopping is performed with the finger and thumb as 
soon as the bunches have fairly appeared. By this 
stopping, the whole strength of the tree is thrown 
into the fruit, which consequently arrives at great 
weight and perfection. When the crop is gathered, 
and when the leaves have fallen, these laterals are 
cut back to one or two buds, which in the same way, 
and with similar treatment, produce the crop of the 
next season, and so on for as long as the branches 
are fruitful, and the spurs do not get inconveniently 
long; and, when this happens, the branches are 
wholly cut away, to be succeeded by young ones 
trained up in their place. 

The third plan of pruning and training is the up- 
right, and which is the best suited for open walls of 
considerable length. Such will require a number of 
plants, put in at four or five feet distances, the side 
shoots from which, will very soon fill up the inter- 
mediate vacant spaces. From the trees, the whole 
face of the wall is in a few years covered with 
branches, but of three different lengths. The oldest 
branch has reached the top of the wall, and bears its 
fruit on the upper third of its length. This branch 
at pruning time is entirely cut out to make room for 



216 



GRAPE. 



a young' bottom shoot to be trained up in its place. 
The next oldest branch bears fruit on the second or 
middle third of its length, and gains the top of the 
wall at the same time. The next branch rose from 
the bottom in the last year, and bears its fruit on the 
lower third of the height of the wall. Thus it may 
be perceived, that every three adjacent branches are 
of three different lengths when pruned ; each occupy- 
ing different heights on the wall, and regularly suc- 
ceeding each other in height, and as the highest are 
cut out, succeeded by young ones from below. 

A wall covered by trees, planted so closely toge- 
ther, can always be depended upon for a supply of 
strong shoots from below ; and the author has found 
it better than either Kennedy's or Speechley's me- 
thods of using fewer trees, and making them meet, 
to furnish the wall, by training horizontally two of 
the first branches, from which upright shoots are 
afterwards trained up. 

The author knows some vines trained in this way 
in the Brompton Park Nursery, that were probably 
planted by Loudon and Wise : showing how tenacious 
of life the root of the grape vine is. 

The best time for pruning the vine is in the 
autumn, as soon as the growth ceases. Leaving this 
work till February, is not at all judicious. 

The different modes of training described above, 
may be practised in vineries. In pine stoves, the 
long branch spurred (one only being under each 
rafter) is most convenient. But there is another 
mode of pruning often practised : that is, by long 



GRAPE. 

shoots succeeding^ each other from the bottom. While 
the shoot of last year is yielding its fruit in this, a 
successor is trained from the bottom to take its place, 
and yield the fruit of the next. 

It has been the fashion ever since the time of 
Quintynaie, to give figures of trained trees to convey 
better ideas of the methods recommended. Some of 
these are truly fanciful and ridiculous, because im- 
practicable. It is much easier to make a beautifully 
symmetrical tree upon paper, than upon a wall or 
espalier ; but pretty pictures are pleasing to some 
people, and if it makes them wiser, so far well. 

The vine is subject to the attack of a few insects. 
The most pernicious is the red spider, or acarus ; 
and which can only be kept off by frequently washing 
the leaves with the engine or syringe. Dry air 
encourages this pest more than any thing ; and, there- 
fore, steaming and watering before the fruit begin to 
ripen, is the only remedy. But should they be un- 
conquerable by these means, recourse must be had 
to the wash hereafter to be recommended. 

The large scaly insect, or vine fretter, is only 
seen in dry vineries ; they are best got rid of by 
brushing them off, as soon as their white bag of 
young appear, bursting the shell. And if, at the 
pruning season, the branches be anointed with a 
decoction of tobacco, in which sulphur and a little 
camphor is infused, applied with a hard brush, this 
will go far to banish the insect entirely. 

Wasps and flies devour many bunches of grapes. 
Phials half filled with sugared water, destroy a great 



218 GRAPE. 

many of these insects; and, later in the season, 
bagging the bunches in white paper or gauze is a 
good expedient for their preservation. The glean- 
ings of the crop, which are in danger from frost, may 
be cut from the trees and tied to a line stretched 
across an airy room ; in which state they may be 
kept for a month longer than they could be in the 
open air. 

The grapes described in the following pages are 
select sorts, and are arranged in three classes ; viz, 
first, such as will ripen in the open air ; secondly, 
such as require some assistance from glass ; and, 
lastly, those which cannot be ripened in this country 
without the assistance of both glass and fire heat. 

Early or Hardy Grapes. 

1. White Sweet Water, — This favourite grape has 
been known to ripen in the last week of August on 
the open wall ; but the bunches are seldom hand- 
some (unless the weather at the flowering season 
has been very favourable), many of the berries being 
imperfect. The berries are middle-sized, round, 
and of a pale-green colour; the skin is thin and 
transparent ; the juice abundant and agreeable. The 
tree is a good bearer ; and though it arrives at a 
passable ripeness in the open air, it is greatly supe- 
rior under glass. 

This grape is in great estimation, and is exten- 
sively cultivated in Holland ; whence it was pro- 
bably brought by Sir William Temple, about 1660. 
One very simple method of ripening the sweet water 



GRAPE, 219 

in Holland, and which has been and is practised 
with success in this country also, is by the use of a 
common melon-frame placed in front of a healthy 
vine, about two or three feet from the wall. The 
ground within the frame is covered with slates or 
tiles to reflect the sun's heat. A trellis is fixed 
within and over the area of the frame at about six 
inches from the glass. The branches of the vine are 
loosened from the wall, laid down on and fixed regu- 
larly upon the trellis, notches being cut in the back 
of the frame to receive the stem. The lights are 
then put on, covered with mats or tilted, as circum- 
stances require; by which means the fruit are ripe 
a month or two sooner than those in the open air : 
they are also better in quality. 

2, New Sweet Water, — Similar in qualities to the 
last, but with berries of more equal size. This has 
gone by the name of " Stilward's Sweet Water," 
and also the " Large French White ;" but which 
name it really deserves, the author cannot say, fur- 
ther than that he is quite convinced it is different 
from the one first described. There are several 
other sweet water grapes mentioned in the Horticul- 
tural Society's Catalogue, and in those of others ; 
but which has been uncivilly sneered at, as origi- 
nating in whim or caprice." 

3. Esperione, — A very excellent early grape, 
better known by the name of " Turner's Early 
Black," from the circumstance of his having, when 
living in Bond Street, a number of cuttings to dis- 
pose of at a high price. It had been in the hands of 



220 



GRAPE. 



others, before tins sale of cuttings ; but however or 
by whomsoever it was introduced, it is an acquisition 
of much value to the English gardener. 

The fruit are large and round, of a deep-purplish 
black colour, and covered with a fine bloom ; the 
skin rather thick, but inclosing a fine juicy pulp. 
It is prolific, and sometimes ripens as soon as the 
sweet water. 

It should be observed, in pruning this vine, to cut 
the laterals down to the third or fourth bud, from 
which there will be a better chance of having fruit 
than if either lower or higher. 

4. Early Black Cluster, — So called from the com- 
pactness of the bunches; and by older authorities 
the black Burgundy, it being the grape from which 
the famous Burgundy wine is made. The bunches 
are numerous, berries small, closely set together, 
and somewhat oval ; colour deep black ; juice plen- 
tiful and sweet. Leaves dark green, with a wrinkled 
surface. 

5. Burgundy^ or Miller Grape*— Th^ last name 
from the mealy hue of the leaves, and which con- 
spicuously distinguishes it from the black cluster. 
Its style of growth, bearing, size, and form of the 
bunches, is much like the preceding ; but the 
quality of the fruit is superior, being of a richer 
flavour. 

Both these grapes are worthy of a good wall, par- 
ticularly the latter, which ripens its berries more 
equally than the former. It has been said, by a late 
writer, that this grape was raised by Miller: the 



GRAPE. 



221 



fact is, the grape was known a hundred years before 
his time. 

6. M^hite Muscadine, — -Called by the French ^'chas- 
sdas musgue;*' a well known and useful grape, in- 
troduced by that great promoter of British garden- 
ing. Sir W. Temple, who w^as ambassador to the 
courts of the Low Countries in the reign of Charles II 
and other succeeding sovereigns. Sir William, to- 
gether with Lord Capel, at Kew, introduced a great 
variety of fruit trees from the Continent in their 
days ; particularly French and Flemish pears and 
other fruits, which were planted in their respective 
gardens at IVIoor Park, Kew, and Sheen, near Rich- 
mond, as reported by Switzer. 

The bunches of this variety are of a moderate 
size, rather loose and long; berries round, light- 
green, with a little russet on the side exposed to the 
sun ; the pulp pretty firm and juicy ; not so high- 
flavoured as the royal muscadine, but valuable for 
its early ripening, and hanging long uninjured on 
the tree. It is also one of the best for potting, and 
for early forcing along with the sweet water. In 
Langley^s Pomona, it is said to ripen in the open 
air about the end of August ; but it is never so early 
now-a-days. 

7. Royal Muscadine, — Speechley has unnecessa- 
rily added d^Arboise to the name, which would sig- 
nify that there is another royal muscadine, which is 
not the fact. 

The fruit and bunches are distinguished from the 



222 



GRAPE. 



last by being shouldered^ tbe berries growin^^ closer 
together, so as to require the thinning-scissars ; and, 
when ripe, of a rich amber colour, with a higher 
flavoured juice. 

The growth of both trees is much alike ; but this 
is a more tender tree in every respect. It is one of 
the best for the vinery; and, if chosen for the pinery, 
it should have the coolest place. On the open wall 
it should have a warm aspect. 

Parkinson, describing a muscadine grape, which 
some suppose to have been this, states, that the 
bunches sometimes weighed six pounds in the open 
air; but no such weighty bunches are produced now, 
even in our best vineries : half the weight are consi- 
dered full size ; and bunches of a pound each are as 
large as need be either wished for or expected. 

8. Black Muscadine, — Is a variety brought from 
France, where it is called chasselas noh\ The berries 
are oval, rather loose on the bunch; colour black ; 
skin rather thick ; and pulp not of the first quality, 
but very passable. The tree requires a dry, warm 
situation, in order to assist ripening the fruit; but 
even if ever so favourably situate, it will not be 
found so good a bearer as the two last. 

Two or three other sorts are reported of, as being 
early ripeners, and fit for the open wall ; but of their 
merits the writer has had no direct proof from expe- 
rience, and therefore omits naming on mere hearsay 
evidence. 



GRAPE. 



223 



Varieties requiring more or less artificial heat, 

9. Black Hamburgh, — Is a grape, which, from 
its excellence and prolificacy, has found its way into 
every collection. The bunches vary in size and 
weight, according to the crop and mode of training, 
from one to four pounds ; but seldom the latter, 
except on the alternate long-shoot method of ma- 
nagement. The bunches are shouldered ; berries 
slightly oval, and of a good size ; colour, when well 
ripened, nearly black, and covered with a fine 
bloom. The pulp is rather firm and grateful to the 
taste, the juice being vinous and plentiful. The tree 
is one of the best bearers, consequently profitable to 
the growers ; and, when cultivated in a house which 
only protects it from frost, the fruit will hang on the 
tree, if required, until Christmas. 

This grape, with another nearly as good, was in- 
troduced into this country, by a Hamburgh merchant 
of the name of Warner, about the beginning of the 
last century ; and which has been such a boon to 
this country, that the introducer's memory should 
have been perpetuated by calling the grape by his 
name. But it has chanced otherwise, no doubt un- 
intentionally. 

It is scarcely possible to write of this grape, with- 
out adverting to the famous tree of this sort at 
Hampton Court. Its history has been so often be- 
fore the public, that it is unnecessary to take up the 
time of the reader with it here.' Suffice it to observe, 
that it extends and filis nearly two hundred feet of 



224 GRAPE. 

vinery, and has been known to ripen two thousand 
bunches, of a pound weight each, in one season ! 
When this vine is planted in a house, the front wall 
should be on arches, in order that the roots may have 
scope to extend in all directions. It succeeds under 
any style or method of training ; and altogether is 
one of the most useful varieties of its kind. 

10. Red Hamburgh, — This was introduced with 
the foregoing, and received its name from Miller, 
It is sometimes called the Gibraltar, it being common 
in that fortress. Except colour, there is but very 
little difference between the red and black : the 
berries of the former are, perhaps, a little more 
globular, and there is an opinion that it is not so 
sure a bearer. The red is much cultivated in 
Guernsey and Jersey in pots, and, when in fruit, are 
brought in considerable quantities to Southampton 
market for sale. This is mentioned to show, that 
grapes may be grown in pots with much more facility 
and certainty than many British practitioners are 
aware of. 

11. Black Frontigniac, — This is called by the 
French the Muscat noir ; the epithet Muscat being 
given to all grapes having a musk-like flavour, 
Frontigniac, or Frontinans, is a town in France, 
where a peculiarly high-flavoured wine is manufac- 
tured, as well as that called Constantia. The latter 
is also made at the Cape of Good Hope, but chiefly 
from the Muscat of Alexandria grape. 

The branches and berries of the black Frontigniac 
are suiall, the latter growing closely together, and 



CiRApE. 225 

require thinning before they ripen. The skin is thin, 
the pulp substantial, and of a peculiarly high and 
rich musky flavour. The tree is an abundant bearer ; 
and, as the growth is not luxuriant, the spur method 
of pruning is suitable. This is one of Sir William 
Temple's introduction, and in some favourable sea- 
sons has been known to acquire considerable perfec- 
tion on the open wall, as well as on layers of the 
same year. A light sandy loam is the best soil for 
this and all the other kinds of Muscat grapes, in 
order to have their high flavour in perfection. 

12. White Frontigniac, — This variety in all re- 
spects is much like the preceding, except in the 
colour, and some little difl^erence in the size of the 
berries, those of this kind being somewhat larger. The 
bunches, like the other, require thinning to prevent 
the central ones rotting. The skin is thin, covered with 
a whitish dust or bloom; the pulp extremely rich, and 
of as high a musky flavour as the black. This is 
regarded by many as a superior fruit, and one of the 

^ best in cultivation. 

13. Grizzly Frontigniac, — Seems to be a union of 
qualities, habit, and form, as well as of, the colours 
of the other two ; its principal use in collections 
being to add variety in the dessert, 

14. Red Frontigniac, — This variety is said by 
some pretending judges to be superior to the others 
of its name, but the writer never could discover that 
it is really so. The bunches are in shape similar to 
those of the white, and not so closely set as those of 
the grizzly. Colour, dark red ; skin rather thick ; 

Q 



226 



GRAPE. 



Other qualities of pulp and flavour much like the 
preceding. 

15. Black Prince, — A good serviceable grape, and 
though of longstanding in this country, and supposed 
originally from Spain, was not generally noticed 
until it was observed growing in great perfection at 
Sir A. Pytches', at Streatham, by Mr. Malcolm, an 
eminent nurseryman, late of Stockwell. Being pro- 
pagated in the nursery, it was soon after sold under 
the name of Malcolm's Black Prince. 

The bunches are long, with loosely set berrieSj 
which are large and oval ; the colour, when well 
ripened, are deep purple or black ; the skin rather 
thick, and covered with fine bloom* The pulp and 
juice are not of first-rate quality, but far from infe- 
liority. The tree is a good bearer, and ripens v.itli 
a very moderate degree of artificial heat. As this 
grape is sometimes planted on a south wall, it should 
have every assistance from the pruner, by being 
trained in very open order ; and when the fruit are 
ripening, a partial thinning of the leaves should be 
made, as they obstruct too much of the sun's light 
and heat, and prevent the fruit from receiving the 
full benefit of the sun's agency. 

Speechley has no Black Prince in his list ; hut his 
black Portugal will be found to be the same ; as is 
also that black grape found at Cambridge, which has 
been described as distinct. 

16. Giles's Seedling, — This grape was raised from 
a seed of the black Hamburgh, by a Mr. Giles, 
foreman in the nursery of Mr, Russei of Lewisham. 



GRAPE. 

It partakes of some of the properties of its parent, 
and is certainly well worth cultivation. It ripens 
early in the stove, and no doubt would succeed well 
in a milder temperature. It has one valuable pro- 
perty, vk, that of hanging long uninjured on the 
tree. 

17. FrankenthaL — A good grape, originally from 
the south of Germany. The bunches and berries 
are large, the latter oval ; colour, nearly black, 
covered with bloom ; the skin is thick, containing a 
mellow pulp and rich juice. Excepting the Frontig- 
niacs, there is no other higher-flavoured grape, and it 
is well fitted for the warmest part of a vinery, or the 
coldest end of a stove. It hangs a good while on the 
tree after it is ripe. 

18. Red Muscat of Alexandria or Jerusalem, — 
This is a fine rich grape, very little inferior to the 
white. The bunches are long and well shouldered ; 
berries, large and oval ; colour, light red ; the skin 
thick, containing a fleshy pulp and high muscat 
flavoured juice. Though the berries hang loosely, 
the bunches are the better for being thinned out. 
It is mentioned by Bradley that this grape ripens 
on open walls at Paris: the author has attempted it at 
Southampton, but failed, and remains convinced, that 
it is only in a vinery or stove that this grape can be 
had in perfection. This, like all other fruit, is much 
higher-flavoured grov>'n on a thin light soil than from 
one which is rich and deep, whether in or out of a 
hot-house. 



228 



GRAPE. 



Grapes requiring a high degree of heat, 

19. White Muscat of Lunel, — The bunches of 
this fine variety are of moderate size, the berries 
rather thinly set, large, and oval ; colour, dull white ; 
the skin remarkably thin ; the pulp mellow, with 
abundance of vinous juice, and of a slight musky 
flavour. It requires a high temperature to ripen the 
fruit thoroughly ; but in consequence of its thin skin 
does not keep long on the tree. 

The first time the author saw and partook of this 
grape was in 17^9, when he had the pleasure of 
visiting the gardens of Welbec, then under the care 
of the celebrated Mr. Speechley. He (the author) 
would be unjust to his own feelings did he not, on 
recollection of that interesting visit, pay a just tribute 
of respect to the memory of one, from whom he 
received the greatest attention and civility, and who 
showed him such a sight as he had never seen before, 
nor has he since. The large double-pitted pine 
stove was then completely filled with pine apple 
plants, and the rafters bore his splendid collection of 
grape vines, fifty varieties, loaded with fruit. The 
spectacle was no less beautiful than particularly in- 
teresting to the visitor, who wished the opportunity 
of making a comparison so useful to him in his 
business and favourite study of fruit culture. Xo 
stronger proof could be had of the excellence of the 
art of gardening, or of the transcendent abilities of 
the "vTortby superii^tendent of the V^'elbec gardens. 
No one ^rho has read Speechley 's books, but mu^t 



GRAPE, 



229 



have a high ophnon of his talents ; but the view of 
the results of his practice tended materially to con- 
firm every rule he has laid down, and every word of 
instruction he has written. 

The high-keeping, superior style, and condition 
of the whole gardening department, at Welbec, was 
no less creditable to Mr. Speechley, than expressive 
of the munificence of his noble master. The late 
Duke of Portland spared no expense, in furnishing 
his gardens at Bulstrode, as well as at Welbec, with 
the choicest collections of fruits and rare plants, the 
whole being supported and conducted in the most 
liberal style. It was this liberal spirit of the duke 
that called forth the abilities of the servant. With- 
out such liberality no man can shine. And no doubt 
many such Speechleys would appear, were there such 
minds and fortunes united to call them forth. 

20. White Muscat of Alexandria, — This excellent 
grape has received several names, as Muscat of 
Jerusalem, Passe musque, &c., which being fre- 
quently separated in nurserymen's catalogues, causes 
much confusion. 

The bunches are long, and well shouldered : the 
berries very large, oval, and grow loosely on the 
bunches : the colour deep amber : skin not so thick 
as some other large grapes, and filled with a firm 
pulp of high musky flavour, though not quite so 
much so as the white Frontigniac. 

As this grape requires a high temperature, a pine 
stove or vinery adapted to the purpose, are the only 
places wliere it will have a chance to succeed. One 



230 



GRAPE. 



great property of tliis variety, is its long keeping on 
the tree, hanging sometimes in the stove till the end 
of November. 

A grape called the Tottenham Park Muscat, said 
to have been raised from the seed of the above, has 
been going the round of the nurseries lately : but it 
is questionable whether it be not the very same. 
Young plants, however, sold well, and so far the new 
name has been of service. 

Some gardeners have complained, that the white 
Muscat has failed in setting- its fruit, and have advised 
dusting the flowers with the pollen of some other 
sort as a remedy ; but the best remedy for this 
failure, supposing it to exist, is good management. 

21 . Black Coitstantia, — Otherwise called the Purple 
Frontigniac. It is a very rich grape ; the bunches 
are long and regularly formed ; the berries middle 
size, rather closely set, of a deep purple colour, 
approaching to black. The skin is thin, the pulp 
juicy, and partakes of the Muscat flavour. The tree 
is a good bearer, as was evident both at Welbec and 
Fulham, where trees received from the Cape of 
Good Hope were planted about the same time. 

The quality of this, and all other fruit, is much 
influenced by the soil on which they grow. The 
wines made from the grapes produced on the shallow 
soil of the hills, is invariably found to be superior to 
that made from the larger fruit of the rich valley. 
This is the case at the Cape, as well as in all the 
wine countries of Europe. 

22. Blue or Black TokuT/. — This grape has been 



GRAPE. 231 

long in this country ; and has been grown in great 
perfection at Dunham Massey and at Welbec. Both 
bunches and berries are small, rather oval ; colour 
deep purple : skin thin, pulp and juice rich. The 
berries are ornamented with a fine bloom, to preserve 
which requires gentle handling. Bradley calls this 
grape the Malvoise^ the name adopted for it by 
Speechley. 

23. Lomhardy^ or Flame-coloured Tokay. — This 
grape, in respect of size and flavour, is a contrast to 
the last. In size the bunches sometimes weigh seven 
pounds, whereas the blue Tokay rarely weighs more 
than as many ounces. Unluckily the quality is inferior ; 
but it is worth a place in every collection on account 
of its size. The fruit also hang for a month or six 
weeks on the tree after they are ripe. The bunches 
are shouldered; berries large, somewhat oval, closely 
placed together, and require thinning. The colour a 
pale red ; pulp firm, and pretty juicy. It is a good 
bearer, but only where it has plenty of heat. The 
tree requires very ample space, as both shoots and 
leaves are uncommonly large. 

24. Black Damascus, — This grape was introduced 
into England by a duke of Norfolk, about the middle 
of the last century, and has been successfully culti- 
vated at Welbec, Bulstrode, Kew, and nowhere better 
than at the Grange, in Hampshire, by that accom- 
plished gardener Mr. M'Arthur. 

The bunches are middle-sized, the berries large, 
and when fully ripe, of a deep black colour. The 
flesh is mellow, juice abundant, and richly flavoured, 
not surpassed by any other. The berries are unequal 



232 



GRAPE. 



in size, large and small : but the latter should always 
he thinned out, which will increase the size of the 
larger. This variety is only fit for the pine stove. 

Mr. Speechley grafted this on the Syrian, and it 
fruited well in a pot. The tree is a vigorous grower, 
and requires space. 

25. Black St. Pcter^, — This grape is supposed to 
have been introduced by Sir William Temple into his 
garden at Sheen. Miller's dencription of it is cor- 
rect. The hunches are large and long, with shoulders. 
The berries are also round, large, and of a deep black 
colour. The skin is thin : pulp soft and delicate, 
abounding with juice of a fine vinous flavour. The 
colour of the juice is red, and this is a test of the 
genuineness of the sort. The leaves are of a peculiar 
character, being remarkably jagged. It is a most 
suitable sort for the pine stove, and continues long 
in gathering ; and no grape makes a richer show ou 
the table. 

26. West's St, Peter, — Concerning this grape con- 
siderable doubts have arisen, whether it be not iden- 
tical with the Lombardy. The author has taken 
some pains to clear away these doubts ; he observes, 
that the black St. Peter of Miller, and the black 
Lombardy of Lindley, are positively the same. But 
the testimony of Mr. Money, respecting West's 
St. Peter, remains unshaken ; and the author has no 
doubt but that it is quite a difi'erent grape from the 
Lombardy. 

On this case, an instance of the uncertainty of 
names of many of our best fruits, the author regrets 
that the Horticultural Society of London did notj at 



GRAPE. 



233 



its first institution, make better arrangements for 
proving the identity of our grapes, as it has done in 
respect of other fruits ; more especially as they had, 
or might have had, the plan of the late Mr. North, 
as an economical example, as a guide. 

27. White Tokay,— There are two varieties of this 
grape, both equally good in point of quality of fla- 
vour, but not so in point of bearing ; the one here 
described being preferable. 

The bunches and berries are of the middle size, 
the latter greenish white, and oval-shaped : pulp 
tender and juicy, and of superior quality. The fruit 
ripen well in a vinery ; but in the stove they become 
a perfect sweetmeat. 

The other Tokay alluded to, was many years ago 
cultivated at the Earl of Stamford's, in Cheshire, 
under the name of the " Charls worth Tokay." It 
resembles the white, but has a thicker skin and paler 
colour. Which of the two is the genuine Tokay of 
Speechley, is not decided : the one he himself culti- 
vated at Welbec, was certainly a very rich fruit; and 
which the author saw there in full bearing, along 
with two other curious varieties, viz, the cornichon 
(little horn), bearing long crooked berries ; and the 
Aleppo, or leopard grape, having berries partly white 
and black. 

28. Syrian, — No grape has made more noise in 
the gardening world than the Syrian ; not because of 
its excellence as a fruit, for in this respect it is the 
least valuable of any, but for the enormous size of 
its bunches. 



234 



GRAPE. 



The famous hunch, weighing near twenty pounds, 
produced on a tree at Welbec, in the year 1/81, 
by Speechley, produced also a great sensation and 
call for this kind of vine. Everybody having a pine 
stove must also have a Syrian grape ; and in many 
places the bunches are often brought to the weight 
of from seven to ten pounds. It has also been 
found, that by giving up the aim of large bunches, 
the qualities of the fruit may be greatly improved ; 
that is, by planting the tree in a very shallow, 
dry, sandy soil. This treatment raises the flavour 
of the grapes to nearly that of the white Musca- 
dine. 

The bunches are of a regular shape, having large 
projecting shoulders, which require to be tied up, 
to allow the berries in the centre to swell and ripen 
with the rest. The berries are large, oval, and of a 
greenish white colour ; skin thick, pulp firmish but 
not very juicy ; flavour very mild, unless very highly 
ripened. The tree is of vigorous growth, and re- 
quires thin pruning, and plenty of room in the hottest 
end of the house. 

Having described the above twenty-eight diff'erent 
sorts of grapes, and which are grouped according 
to their fitness for the open wall, the vinery, and 
for the pine stove ; the writer now proceeds to 
append some general observations, which may be 
serviceable to the cultivator of this highly-prized 
fruit. 

Vines may be safely transplanted when twelve or 
fifteen years old ; only requiring care to be taken in 



GRAPE. 



235 



preserving as many of the roots as possible, and re- 
planting in suitable soil, laying out the roots in a 
proper horizontal position, and by no means too 
deep. Such trees, carefully removed, may bear a 
good crop in the second year, and go on prosperously 
afterwards. 

The most suitable compost for vines may be made 
as follows ; viz. — To half a cart load of good fresh 
loam add one quarter of a load of old, well-consumed, 
stable dung, and one quarter of a load of lime (not 
brick) rubbish, if to be had ; if not, the same propor- 
tion of light-coloured sand with a little more ex- 
hausted dung. These materials well incorporated, 
and prepared a month or two before wanted, w^ill be 
found in every respect proper for the vine ; and if 
laid on a naked rock or bed of gravel, or other im- 
penetrable substratum, to the depth of from fifteen 
to twenty inches, the trees will succeed far better 
than if planted in deep rich compost, fit only for the 
grosser-feeding plants. The vine border should also 
be of good breadth, to allow the roots to extend as 
far outwards as they may be inclined to do. 

In the progress of forcing a vinery, one point of 
good management should not be forgotten ; and that 
is, to keep the under side of the leaves frequently 
syringed, and the air within the house duly moist, 
from the time the fruit are set till they begin to 
ripen ; and in the early stage of forcing, should the 
aphis appear on the shoots, fumigation must be had 
recourse to. 

The foregoing list of grape vines contains but few 



236 



MEDLAR. 



in number, compared with those enumerated in some 
modern catalogues ; but as the author only wished 
to recommend those which from long experience he 
knew best worthy of cultivation, he does not fear 
that omitting new sorts, whose merits have not yet 
been fairly established, will be considered a defect 
in his book. 

Speechley, in speaking of his Welbec collection, 
consisting of seventy sorts, declared, that one-third 
of the number were amply sufficient for every pur- 
pose of a large domestic establishment ; and that 
that number would comprise every quality and pro- 
perty found in the family of the grape vine. 



SECT. XIII. 

MEDLAR. 

The medlar has been long cultivated in this king- 
dom as an inferior fruit, though some persons prefer 
it to those of a more luscious character; more espe- 
cially after the pulp is in a state of decay, it being 
too austere before this change takes place. There 
are only two sorts. 

j . The Nottingham Medlar, — This variety rises 
to be a middle-sized tree. The fruit are rather small, 
but pulpy for its size ; and after becoming mature in 
the fruit room, where it requires to be laid up for a 
few weeks, is considered superior in flavour to the 
Dutch variety. 



MEDLAR. 237 

2. Large Dutch Medlar. — This fruit is twice the 
size of the preceding, and is more generally culti- 
vated. It is a low, crooked-growing tree, and gene- 
rally very prolific. It is nearly as valuable in the 
shrubbery for its large ornamental flowers, as it is 
in the garden for its fruit : still it has its admirers, 
when, like the other, it is ameliorated by keeping. 

Abercrombie, it seems, advised^ that neither the 
medlar nor quince should be planted in orchards, 
lest it should adulterate the pear and apple blossoms. 
This, though a needless precaution, has been no- 
ticed With approbation by some subsequent writers, 
but with little reason ; because, though the seeds 
did receive a stain from the medlar (which might 
happen) or the quince (which could not happen, as 
they blow too late), the impregnated seeds not being 
used, could not convey any kind of adulteration. 
The idea is truly whimsical, as no one can rationally 
conceive that the qualities of the growing fruit could 
be altered by the reception of strange pollen from a 
neighbouring tree. 

The medlar is generally propagated by grafting on 
the common pear stock. The stocks are trained 
standard-high ; and, when strong enough to bear a 
graft, are worked ; or, if there be any worked pears 
of standard-height, not w^anted for sale, they do well 
to work medlars upon. To get the medlar to form a 
good head, shortening the shoots for a year or two 
with the knife is necessary, minding to encourage 
the most upright growths. .But after the head is 



238 MELON. 

formed pruning must cease, because the flowers are 
terminal. 

The fruit should remain on the tree as long as 
possible ; and, when gathered, be laid in a heap on 
the fruit-room floor, there to become mellow and fit 
for use. Should the fruit be wanted before they 
ripen naturally, let moist bran be mixed in the heap 
with them : this accelerates the ripening, but spoils 
the flavour. 



SECT. XIV. 

MELON. 

The melon, which forms a principal part of the 
food of the lower orders in the south of Europe, 
requires artificial assistance in this country; and 
forms a very principal part, together with the 
cucumber, of the gardener's business. The varieties 
are out of number; but there are a few standard 
sorts which deserve particular attention, and which 
will be selected from a great crowd of inferior kinds 
lately brought into notice. English varieties are 
often inferior, in consequence of being too often 
grown in the same place, mixed together, or in the 
near neighbourhood of cucumbers, gourds, pomp- 
kins, &c., whence no pure seed can be expected. 
In the old school of gardening, the greatest atten- 
tion was paid to keeping each sort apart, particu- 
larly the rock cantaloupe, w^hich, from such care. 



MELOX. 



239 



has been kept pretty true : but many sorts have de- 
generated ; and it may be mentioned as a fact, that, 
nctwithstanding many other sorts of fruit have been 
improved, no appreciable improvement has been 
made in the melon family for the last sixty years. 

Within these few years, several new varieties have 
been introduced from Persia ; none large, but many 
small, with thin rinds, and partaking of the shape of 
the green-flesh variety — a superior fruit, and raised 
with one half the trouble of any of the Persians. 
Neither are these last considered so wholesome as 
such as the firm-fleshed rock melon, being much too 
succulent. 

1» Early Cantaloupe, — This excellent little melon 
was brought from Portugal about the beginnings of 
the last century, by the Honourable Dormer Stan- 
hope ; and is the same as Miller describes as the 
Portugal or pocket melon. Another, introduced 
about the same time, was called the Galloway, which 
answers to the Zatte of Miller; but the first acquired 
preference. 

The early cantaloupe is nearly round ; colour yel- 
lowish green ; rind smooth, and very slightly ribbed; 
the pulp orange-coloured, firm, and, when well and 
not too early ripened, a very pleasant fruit. It is a 
prolific bearer, generally setting its first show of 
fruit kindly ; of which, if three or four go on swell- 
ing of an equal size, it is a good sign. When these 
first are cut, leaving the plants healthy, they, if 
pruned back and refreshed with a little good soil, 



240 



MELON. 



will produce a second crop equal, if not exceeding 
the first. 

The soil, for melons of this description, need not 
be so rich and heavy as for the larger sorts. One half 
of rich cucumber earth mixed with another half of 
good fresh loam, not over stiff, will answer well. 
The loam should have been turned several times be- 
fore being mixed with the other, and on no account 
to be sifted, either for the hills or for the general 
earthing up. If loam cannot be conveniently had, 
kitchen garden soil, not too poor, will answer the 
purpose. Loam, however, whenever it can be em- 
ployed, ought to be considered as the basis of all 
composts, whether for melons or any other plant. 
The writer will not venture to say that such a com- 
post will do for the Persian varieties, not having 
cultivated any of them himself. Their fruit he has 
seen and eaten, and found them very sweet and 
luscious; but from their being no bigger than a 
goose egg, and very troublesome to cultivate, sus- 
pects they, as a useful fruit, will soon be laid on the 
shelf. 

2. Romana, — So called from that part of Italy 
where it is much cultivated, and from whence it was 
brought to this country many years ago. There are 
two varieties of this sort, the round and the oval, 
both very good. 

The size varies in weight according to cultivation, 
say from one to four pounds. The rind is smooth, 
of a yellowish-green colour, which changes but little 



MELON. 



241 



in ripening", and therefore requires watching and 
cutting on the first appearance of a crack at the 
stalk. Both sorts are but slightly ribbed ; the flesh 
is firm, and of fine flavour ; and, taking it altogether, 
it is one of the best of melons. 

It is above sixty years since the writer first culti- 
vated this melon, having at that time received seeds 
from an old gardener of the name of Drew, then in 
the service of Earl Fitzwilliam, at Richmond. Drew 
had cultivated the Romana for twenty years pre- 
viously ; and the writer has not observed the least 
degeneration of the sort in all this long period. It 
is to show that any variety of the melon may be 
kept true by care, that this circumstance is related. 
There is also the netted Romana, a very good sort, 
sometimes called the netted cantaloupe, which is 
wrong, that being a very different fruit. 

3. Scarlet Flesh Rock Cantaloupe, — Few melons 
have been held in higher estimation than this, and 
few have had more prizes awarded than there have 
been to this. The fruit are middle-sized; average 
weight about three pounds ; the rind rough, but only 
moderately warted; shape nearly round, and not 
deeply furrowed ; colour, mottled-green and yellow ; 
flesh melting, rich, and of a fine scarlet colour. 
It is an early and prolific bearer. Two or three of 
the most promising fruit on each plant only should 
be allowed to swell off, and much attention is re- 
quired to keep up a regular bottom heat, for which 
M'Phairs pigeon-hole pits are well designed. It 
must be observed, that this melon requires rather 

R 



242 



MELON. 



more care in the cultivation than some other sorts. 
This has frightened some young practitioners out 
of a good opinion of it ; but a little close attention to 
the growth of the plants, when they begin to run, 
will overcome all fancied difficulties attending it. 

Having alluded to melon feasts, recals to the mind 
of the writer many feats and friends of by-gone days, 
when youthful ardour and hope banished every care 
and lightened all his toils. Readily could he recount, 
even at this late period of his life, what occurred at 
those feasts — who were the fortunate competitors 
— and which of his companions shared with him the 
honours of a prize. Such recollections are often a 
solace to his own mind ; but he fears a detail of them 
would be felt irksome to the reader, and therefore 
shall only add, that these feasts, when partaken of 
within the bounds of moderation, were productive of 
much active emulation amongst young men, diffused a 
knowledge of gardening at a time when there were 
no cheap periodicals to instruct, nor penny-trumpets 
to sound tidings of improvements and new discoveries 
in the business. These meetings were also bonds of 
union, and promotive of good fellowship among the 
brethren of the spade. 

There is a variety of the scarlet-flesh melon with a 
smooth rind, which is highly spoken of, and has been 
grown in great perfection, and gained a prize, by 
Mr. Stanar, now foreman of the melon ground at 
Windsor Castle. 

4. Orange Cantaloupe. — A charming little melon, 
also called the Golden Cantaloupe* The fruit are 



MELON. 243 

small, being under two pounds, round and slightly 
furrowed. The colour, when ripe, is yellow : rind 
rather thick, and generally covered with a little 
russety netting ; pulp, tinged with red, is firm, and 
of exceding good flavour. Seeds of this variety were 
sent from the south of France to Sir Philip Stephens, 
by whom they were given to the author and others. 
It is a good bearer, but better adapted for a late 
than an early crop. If cut before it is fully ripe, it 
may be kept for a considerable time, first in a cool 
and afterwards in a warmer place, to prepare it for 
the table. By such means it may be kept good 
till the end of October. 

5. True Coral Succade. — This was received at 
the same time and from the same gentleman with 
the above. In outward appearance it differs from 
every other sort. The fruit are under the middle 
size ; perfectly round ; the rind thin, and covered 
with a fine velvety down ; colour deep olive ; flesh 
firm, of a light scarlet colour, very juicy, and richly 
flavoured. It is a good bearer, setting its fruit early 
and in abundance. One fruit to each runner is as 
many as should be allowed to ripen. 

6. Green Flesh, — Shape nearly round : rind rather 
thick; colour greenish white; flesh a light green, 
melting, full of juice, which is sweet and luscious, a 
predominating quality in all green-fleshed melons. 

7. Green Flesh, — Shape oblong, rind thin and of 
a brownish white colour. The pulp is of a deeper 
green, but partakes of all the. good qualities of the 
preceding, 

n 2 



244 



MELOK, 



8. Netted Green Flesh. — The only difference be- 
tween this and the last is the netted appearance of its 
exterior, and having deeper furrows. 

Green-fleshed melons were known in Miller's 
time, but they fell into disrepute, from the idea that 
the softness of their pulp caused flatulency. This 
prejudice appears at present to be wearing off, from 
the high encomiums bestowed on the Persian varie- 
ties, which are nearly allied to the sorts just men- 
tioned. 

The above three varieties are all prolific, and set 
their fruit early and freely. Two good plants should 
be allowed to ripen two or three fruit on each ; that 
is, four or six under each light. They require but 
little water at the root when near ripening, and better 
it is to allow an extra depth of mould than that the 
plants should require water, which deteriorates their 
flavour. The fruit should be used the same day 
they are cut, as they soon spoil in the fruit room. 

9. Black Rock Cantaloupe — The name of black 
rock is given to this melon from its skin being covered 
with large black tubercles, resembling broken granite. 
Cantaloupe is a specific name, to signify not only 
-whence the sort was obtained, but also the shape, 
all cantaloupes being depressed, that is, the longitu- 
dinal diameter is less than the transverse. 

No melon is more extensively cultivated than this. 
Its noble size and rich appearance in the dessert 
gains it admittance into every garden. The fruit 
sometimes grow to the weight of fifteen pounds ! 
but those weighing from six to ten pounds are the 



MELON. 



245 



common weight. The ground colour of the fruit is 
green, variegated with blotches and large wart-like 
swellings, becoming partially yellow when ripe. The 
flesh is firm, orange-coloured, juicy, and replete with 
an agreeable vinous flavour. 

Rock melons are hardy and fruitful. The plants 
are usually stopped at the first or second joint, this 
causes the production of runners ; these are trained 
outwards till they reach the sides of the frame, when 
tliey are also stopped : this second stopping causes 
the production of lateral bearers from the joints 
behind, and which soon show and set fruit. The 
fruit intended to ripen should receive regulation ; 
those of the same degree of forwardness, and equally 
disposed over the runners, should be preferred, and 
care taken that no one fruit gets the start of the 
others. 

The cultivation of rock melons should be on a more 
ample scale than for the more diminutive growers ; 
larger frames and beds ; a thicker covering of 
stronger compost, together with, at all times, a lively 
bottom heat. 

There are many accounts of enormous sized melons 
being occasionally raised, especially from newly im- 
ported seeds. These, like the snake melon grown 
by the writer, five and a half feet long, can only 
be valued as curiosities. The varieties which we 
already have in cultivation, are surely sufficient for 
every useful purpose. The object of the cultivator 
ought to be, the best qualities united with moderate 



246 



MELOX. 



size ; for no magnitude can compensate for tlie want 
of high flavour and wholesomeness. 

10. Silver Rock Cantaloupe, — So called to distin- 
guish it from the black. In quality it is equal, in 
shape somewhat different, being less depressed, and 
less furrowed ; in weight much less, averaging five 
pounds : requiring less space, and consequently fitter 
for early work. 

There is another variety called the golden roek, 
which is much and successfully cultivated in Hol- 
land. The Dutch gardeners excel in the culture of 
the melon, their frames and pits being on a large 
scale ; and they contrive to keep up a uniform bottom 
heat, so indispensable to this fruit. But they have 
not been able to keep either their £ne varieties or 
their art at home. Many in this country have imi- 
tated the Dutch practice with the utmost success* 
Wells, foreman of the melon ground in the royal 
garden at Richmond, and Thorn, foreman to a 
market gardener near Kew (both men that could 
neither read nor write), were both noted for their su- 
perior knowledge of the culture of melons. Under 
oiled paper frames (so urgently recommended by 
Miller a hundred years ago). Thorn raised im- 
mense crops, much to his own ©reditu and advantage 
of his employer. 

The author witnessed Thorn's mode of culture \ 
and as it may be practised by many who are ignorant 
of its practicability, some brief account of it may not 
be unacceptable. Long hot*beds of prepared dung 



MELOX. 

are made three feet thick, and four feet wide, and 
immediately covered with the common soil of the 
garden, which happened to be a light loam. When 
the mould on the bed is thoroughly warmed, single 
plants are put in along the centre, three and a half 
feet apart, and the oiled paper frames put on. Water 
and air are given as may be necessary. Each plant 
is destined to produce one fruit only ; and which, as 
soon as fairly set, is placed on a brick, and the 
plant at the same time is stripped of all other run- 
ners, and the greater number of its leaves ; and this 
for the purpose of throwing the whole vigour of the 
roots into the fruit. All this had been done, and 
had succeeded as intended : and in the third week of 
August the author saw with admiration, between sixty 
and seventy fine rock melons, of from five to seven 
pounds weight each ! At that time the paper lights 
were off; and this to retard and harden the fruit for 
carriage to market, the manager fearing no rain or 
change of weather. The seeds to raise plants for 
these paper frames are sowed in a hot-bed about the 
beginning of April ; a good season for sowing all 
kinds of rock melons, in whatever way the plants are 
treated afterwards. 

These two instances of the great abilities of unedu- 
cated men, to which may be added that of Mr. Presi- 
dent Knight's gardener at Downton, shows the great 
value of experience in all practical matters. The 
writer cannot undervalue education ; he has often 
envied the good fortune of Ws Scottish brethren in 
this respect, and the great advantage it is to every 



248 



MELON. 



man who has his way to work through the world. 
But he fears that Latin and Greek will be of no use 
to the man who must earn his bread by the sweat 
of his brow." How bitterly did poor Switzer lament 
his fate, in being obliged to handle the scythe, and 
spade, and wheelbarrow ! which if he had known 
nothing of Horace and Virgil, would have been to 
him no misfortune at all. 

But to return to the subject.- — There is a large 
melon called the Hovjieur, imported in great quan- 
tities from France, where they are cultivated by 
the farmers, and which may be introduced to the 
advantage of market gardeners round London. 
Notwithstanding all our boasted improvements of 
late years, horticulture has not yet arrived at full 
perfection ; and many fruits, which are supposed 
unattainable without a warmer sky, may yet be 
matured in this country with but very little artificial 
assistance. 

Melons are subject to canker ; this disease is 
caused by too much moisture and want of heat. 
Soon as it appears (if not too late in the season) 
fresh linings should be applied ; and if the earth in 
the bed has become too moist, part of it may be 
removed and replaced with fresh dry compost : the 
cankered parts should be pruned off. 

The melon plant is liable to the attack of the red 
spider. This insect can only live and increase in 
dry air ; therefore, keeping the air in the frame 
in a fine steamy state, and frequently sprinkling with 
water, will keep down the plague. Or if it be feared 



MELON. 



249 



that too much moisture would injure the plants, 
placing pans, containing a small quantity of flour 
of sulphur, under each light, will go far to banish the 
insect. 

In conclusion it may be added, that, in the Gar- 
dener's Magazine, Mr. Harrison has described a 
method of raising young melon plants from cuttings 
of the points of the leaders or laterals, which he 
asserts are very early fruitful, and answer full as 
well as seedlings. The idea is feasible ; but as the 
writer has not tried the plan himself, he cannot speak 
of it from experience. 



SECT. XV. 

MULBERRY. 

This is so old and well known a fruit in this 
country, that it needs no particular description : one 
species only is cultivated for the fruit, namely, the 
black. It is a very long-lived tree ; some now 
standing have been known, as appears from old 
deeds, for three hundred years ! 

The tree thrives best in a soft kindly loam of 
good depth, and on a sand or gravelly subsoil. The 
trees are usually trained as standards in the nursery 
after being raised from layers. Sometimes trained 
as dwarfs for walls in the northern part of the island. 
The fruitfulness of the tree . depends very much on 
the warmth of the weather at the time it is in 



250 



MELON. 



flower, and on the accident of both male and female 
flowers coming" forth at the same time. Sometimes 
the male catkins drop before the females are ex- 
panded, in which case no fruit can follow. 

The trees are best planted on a velvety piece of 
turf, provided the soil is suitable ; because the best 
fruit are apt to drop, and if on turf are not lost. 
Standard trees require no pruning after they are out 
of the nurseryman's hands ; and dwarfs on walls 
never bear well till they are very ugly wall trees ; 
that is, till they are covered with long, projecting 
spurs. 

The mulberry is remarkable for its late leafing, 
seldom green before the twentieth of May ; and also 
for another circumstance, viz, it is seldom or never 
preyed on by insects, except the leaves be gathered 
on purpose by the hand of man. 



SECT. XVI. 

NECTARINE. 

This is one of the most delicious of our wall 
fruits ; and so very nearly allied to the peach, that 
they are often found on the same tree. In fact, the 
French and many other gardeners still call them 
smooth peaches. The treatment and culture of both 
are exactly alike, and will be fully treated of in the 
descriptions of one or other. 

1. FaivchilcVs Earl]/ N, — Ripe about the be- 



NECTARINE. 



251 



ginning of August. The leaves are slightly serrated ; 
flowers large and open ; fruit small, and nearly 
round ; of a beautiful scarlet on the exposed side, 
and yellow behind. The pulp is melting, yellowish, 
juicy, and of rich flavour. It is a good bearer, and 
eligible for early forcing. 

Nectarines in general can bear a higher degree of 
heat than peaches. Of course, in planting a house 
With both, the nectarines have the warmest stations ; 
and those of the same sort, in diff'erent tempera- 
tures, yield the largest and best fruit in the warmest 
places. 

This tree produces an unusual number of spur- 
like shoots, thickly set with flower buds. If these 
be wanted, they must not be shortened, as the lead- 
ing buds can only be depended on for a next year's 
shoot ; and they may be allowed to bear a fruit or 
two, which will come to perfection because there is 
a leading shoot. If such shoots be not wanted, re- 
move them entirely ; as they are not worth pre- 
serving, if there be a good choice of stronger 
shoots. 

The best stock for working the nectarine upon, is 
the pear plum ; and as this is the first time this 
stock has been named, it may as well be described 
in this place, as it will be frequently adverted to 
hereafter. 

The pear plum is so called from the shape of its 
fruit, which is altogether useless as a fruit ; but the 
tree makes an excellent stock for several kinds of 
our tender fruits. These are raised from layers. 



252 



NECTARINE. 



and are high priced to those who use them, and 
which necessarily enhances the price of the trees 
worked upon them. 

The Fairchild's nectarine was raised by a person 
of that name near London, who belonged to the 
first rank of horticulturists. He was one among 
many others who formed the famous club of prac- 
tical gardeners in his day ; and to which club Miller 
was appointed secretary, previous to his promotion 
to the Botanic Garden at Chelsea. This secretary- 
ship, and the notice taken of him by Sir Hans Sloane, 
laid the foundation of his after- fame. 

N, B. — In speaking of the pulp of peaches and 
nectarines, the term melting is used to signify that 
it quits or parts freely from the stone ; and in con- 
tradistinction to those called pavies, whose pulp ad- 
heres to the stone. 

2. Elruge N. — Ripe about the middle of August. 
The leaves are slightly serrated ; the flowers small ; 
fruit middle-sized, rather oval. The colour dark 
red on the sun side, light yellow on the other ; pulp 
melting, and richly flavoured. The tree grows 
healthily, and in general keeps pretty clean of in- 
sects and mildew. For forcing, it is one of the best 
in cultivation. The proper stock for this nectarine 
is the muscle plum. 

In passing it may just be noticed, that there has 
been lately a new sort of elruge brought into notice, 
under the name of Miller's elruge, with doubly ser- 
rated leaves, a sort which probably Miller never 
saw : for, in the first place. Miller never noticed 



NECTARINE. 



253 



either leaves or flowers in his descriptions of these 
fruits ; and, next, it was not in the catalogue of his 
most intimate friend. Grey of Fulham. The writer 
therefore concludes, that it is the old favourite with 
a new name. 

3. Violet Hative N, — Ripe about the beginning 
of September. This name is given by the French 
gardeners, to distinguish it from their Brugnon 
violet, a pavie which they prize as we do the New- 
ington. 

The leaves of this nectarine are somewhat ser- 
rate ; the flowers small; the fruit middle size, rather 
oval ; the colour next the sun a dark red or purple. 
The pulp is melting, red at the stone, rich and finely 
flavoured. The tree is healthy, and a good bearer ; 
and, with the Roman and Brugnon, makes a good 
assortment for a small garden. 

4. Dutillfs N, — This variety ripens about the 
end of August, and was introduced into England by 
M. Dutilly Gerrardet, a Dutch merchant, who settled 
at Putney, in Surrey. From that gentleman it got 
into the possession of the senior Mr. Hunt, who first 
established the nursery there ; and who, with Grey 
of Fulham, were both great assistants to Miller, in 
bringing out his Dictionary. 

In the garden of Sir Joshua Vanneck this necta- 
rine was cultivated in great perfection, where it was 
seen by the author. It has not, however, been 
much cultivated, owing to its delicacy of growth, 
and tendency to weaken itself by producing a profu- 
sion of bloom, in the manner of Fairchild's ; and with 



254 NECTARINE. 

the habit of which it is nearly allied, requiring the 
same stock and similar treatment. 

The leaves are deeply serrated ; flowers small, and 
of a deep red ; fruit large, and somewhat oval ; dark 
red on the sun side, and light green on the other. 
The pulp is melting, very juicy, and richly fla- 
voured. It well deserves a place in every col- 
lection. 

A south-east or south-west aspect is more suitable 
for this tree than one due south, as on this, in dry 
seasons, the fruit are apt to fall before ripening, 
unless the border is watered. Nicol highly recom- 
mends this nectarine for forcing. 

5. White N, — Ripens the end of August to the 
middle of September. When first introduced it was 
deemed a curiosity. It was slowly propagated, be- 
cause it requires an almond stock ; and it would 
have remained scarce, had not another been raised, 
which proved more congenial to the climate of this 
country. This was called the New White; and was 
found equally good as the first, and with the further 
advantage of being easily raised by budding on the 
muscle plum stock. The first was introduced by 
Sir A. Pytches, of Streatham, but is now nearly su- 
perseded by the new. 

The father of the present Mr. Kirke, of Bromp- 
ton, was the first nurseryman who had the old 
white for sale ; but he had great difficulty in work- 
ing it, though he tried it on peach and nectarine 
maiden plants. On these the buds took well, but 
dwindled away in the second or third year. Two of 



NECTARINE. 255 

the finest specimens of the white were at Kew, but 
they were worked on almond stocks. 

The new white was first propag-ated by Mr. Em- 
merton, of Barnet, about thirty-five years ago; and 
who received the cuttings from a reverend gentleman 
in that neighbourhood, who had raised the new va- 
riety from a seed of the old. Mr. Emmerton sold 
his plants at half a guinea each; and might have had 
twice the sura had he demanded it, so much was the 
sort in request at that time. 

The tree grows healthily ; the leaves large, deeply 
serrated, and of a lighter green colour. The blos- 
soms are bright red, similar in size to the Newing- 
ton ; the fruit middle size, not quite round, and 
nearly white all over, the side next the sun only 
tinged with a little red intermixed with russet ; the 
pulp is melting, and the juice rich and well-flavoured. 
The tree is an early and prolific bearer, and will be 
found as hardy as many of the others. 

Two very fine trees of this variety were at Clare- 
mont, in Mr. Ellis's (now Lord Seaford) time, and no 
doubt are there still, if they survived to come under 
the management of the able and experienced Mr. Mac- 
intosh. 

6. Claremont N, — Ripens about the middle of 
September. This variety was raised by a person of 
the name of Greening, who was gardener to the 
duke of Newcastle, to whom Claremont belonged; 
hence the name. This and the elruge are so nearly 
alike, in all their characters, that a description would 
be only repetition ; the only difference is in the time 



256 NECTARINE. 

of ripening; the elruge coming a few days earlier. 
The Claremont forces well ; and is in every respect 
a most desirable fruit. 

7. Scarlet N, — This comes to table from the 
middle of August till the first of September. Miller 
says, end of July ; but it never ripens so early of 
late years. It may be called a good second-rate 
fruit. The leaves are finely serrated ; flowers small ; 
fruit of middle size, and of a bright red or scarlet 
colour. The pulp, though melting, adheres a little 
to the stone, which is red ; the juice, though not 
abundant, is well flavoured. This grows freely, and 
forms a handsome wall tree ; bears well, and is 
suitable for forcing, by which it gains a higher co- 
lour. 

This scarlet of Miller is called Brinion by Switzer, 
but of which Miller takes no notice. It has some- 
times been sold for the Roman ; but it is quite clear, 
that neither sellers nor buyers were acquainted with 
either of the fruit ; because this is a melter, the 
other a pavie. 

8. Roman N. — This is commonly called the red 
Roman, It is in season from the end of August to 
the middle of September. None of the sorts have 
been more generally cultivated than this ; and no- 
thing can be a better proof of its excellence. The 
leaves are slightly serrated ; the flower and fruit 
large, the latter somewhat oval : the colour on the 
sun-ward side dark red, a small part of the shaded 
side, light yellow. The pulp is yellowish, firm, and 
clings to the stone, which is red. The juice is par- 



NECTARINE. 25? 

ticularly rich, abundant, and of a fine vinous flavour. 
The tree grows well, and requires much attention 
during summer ; as on the timely laying in of the 
young wood, depends its perfect ripening and future 
fruitfulness. 

The author cannot help noticing in this place, that 
Miller is robbed of his honour by some modern 
catalogue writers, by giving his descriptions of fruit 
as their own : this is ungenerous and hardly fair. 

9. Brugno7i Violet 3Iusque N, — This ripens in 
the beginning of September, and is so near akin to 
the Roman, that one description does for both ; the 
only observable difference being in the fruit of this, 
which is smaller than that of the Roman, and with 
rather inferior qualities. It was in the time of Quin- 
tynaie and Duhamel highly prized in France for 
its flavour, after being allowed to shrivel on the 
tree ; but good judges say, that it loses flavour by 
shrivelling. The tree deserves a place in every col- 
lection. 

10. Brugnon or ltalia7i N, — Of Miller. Ripe 
about the beginning of September. This has nearly 
kept pace in public estimation with its two rival 
pavies, the Roman and Newington nectarines. It 
may be noticed, that while other Brugnons have 
large open flowers, this has small contracted ones. 
The leaves are slightly serrated, the fruit large, 
and nearly round ; of a dark red next the sun, and 
yellow behind ; the pulp is firm, and adhering closely 
to the stone, which is red ; the juice abundant, and 
of the first quality. It is one of the best of the 

s 



258 



NECTARINE. 



pavies ; makes a handsome tree resembling the Ro- 
man ; requires much summer care, and appears to 
do best on a south-east aspect. 

11. Newiiigton N. — Ripens during September. 
This is equal to many of the foreign Brugnons, and 
certainly the best of the English pavie nectarines. 
The leaves are large, and deeply cut on the edges ; 
flowers, like the fruit, large : colour of the latter 
marbled red next the sun, and lively yellow behind. 
The pulp is also yellowish (a sign of richness in 
almost every kind of fruit), firmly adhering to the 
stone, which is deep red. The juice abundant, and 
of a pleasant vinous flavour. The tree grows healthily, 
and bears well, especially if planted in light, rather 
than in heavy loam, and receiving proper manage- 
ment as previously directed. 

Several varieties of the Newington have been 
brought out within the last fifty years. Of these, 
the Tawny is one; Rogers, a nurseryman of Chester, 
raised another ; and Lucombe, of Exeter, jidded a 
third. Mr. Alton, in his Epitome, mentions an early 
Newington of which the author knows nothing : but, 
he believes, all are inferior to the original, though 
bearing the Newington habit in growth and foliage. 

12. Golden N, — In use from the beginning to 
the middle of September. A late, valuable pavie ; 
the leaves are slightly serrated ; flowers small ; fruit 
full middle size ; faintly red next the sun, and bright 
yellow next the wall ; pulp yellow ; juice not abun- 
dant, but well- flavoured. The pulp is closely attached 
to the stone, which is pale red. The tree is healthy. 



NECTARINE. 



259 



though not vigorous ; remaining freer from insects 
and mildew than some others ; and may be called a 
pretty good bearer. The trees under the writer's 
care at Surrenden, did not do very well ; but he has 
seen them very fine at Sir Horace Mann's, near Can- 
terbury. 

13. Templets N. — Ripens in the middle of Sep- 
tember. This variety has not been appreciated so 
much as it deserves ; for, though not of the first 
quality as a fruit, it has one valuable property — it 
continues long in bearing, whether on the open wall 
or in the peach-house. Had it no intrinsic merit 
of its own, still it being commemorative of the right 
honourable baronet who introduced it, is enough 
with all lovers of fruit to give it a place in their col- 
lection. 

The leaves are but slightly serrated ; fiowers small ; 
fruit middle size ; of a light red on the sun side, and 
greenish yellow behind : the pulp is agreeable enough, 
though small in quantity. The tree is hardy, and 
does better in moderately than in over rich soil. 

14. Peterborough y Genoa, or Late Green N. — 
Ripens about the beginning of October. This is 
particularly valuable for its lateness ; being mostly 
found as a companion to the Catherine peach. The 
leaves are slightly sawed ; the flowers small, and 
more contracted than those of any other sort. The 
fruit are middle sized and round ; the colour a pale 
green on the outside, some years tinged with red ; 
the pulp is also greenish, firm., but melting, and parts 
from the stone ; the flavour passable, 

s 2 



260 ^'ECTARIXE. 

This nectarine forms a handsome tree of moderate 
growth, is a prolific bearer, if on a light dry soil, and 
a. good southern aspect. It requires much attention 
during summer, by laying the reserved young wood 
close to the wall to ripen it, as no late kind of fruit 
can be expected in the next year, if the bearing wood 
be not well ripened in this. 

This nectarine was introduced by the great Lord 
Peterborough from Genoa, and planted in his garden 
at Fulham, whence it found its way into other gar- 
dens of the kingdom. 

The foregoing fourteen varieties of nectarine have 
all been cultivated by the writer, and are such a 
collection as he can safely recommend according to 
the descriptions given of them. He is aware that 
there are three other sorts, r/z. the Ord's, the Murray, 
and the Vermash. Of these he has heard good re- 
ports; but he can offer nothing relative to them from 
his own experience. Of the V^ermash, a name evi- 
dently of French derivation (rer machi)^ he may 
observe, that it is probably only another name for 
the Peterborough ; and yet being in almost every 
nurseryman's catalogue, and, above all, figured in 
Hooker's Pomona, as a distinct fruit, he doubts 
whether or not he may not be mistaken. 

What further relates to the nectarine as a fruit tree, 
will appear under the head of peach ; to which the 
reader is referred. 



ORANGE, 



261 



SECT. XVIL 

ORANGE* 

What information the author can give of the cul- 
ture of this fruit, is reported from what has been 
done under his own eye : though he cannot boast of 
his success in hi^ endeavours to naturalize this 
foreigner in the open ground. But as it is well 
known that both the orange and lemon are brought 
to full perfection in the w^armer parts of this kingdom, 
it would have been an omission to have left them out 
here, though there are but few places where the tree 
has any chance of succeeding in the open air; and 
fewer persons who would be at the expense of raising 
fruit, which can be €0 cheaply had from every stall in 
the country. 

How far the thing is practicable, however, should 
be stated ; if for nothing else than filling up a niche 
in the history of British gardening. 

Where there is a warm and dry spot, sheltered 
from the north by hills or thick woods, open to the 
southward, and within the influenoe of sea air, 
orange and lemon trees may be planted against a 
trellised wall, and trained like other wall trees. To 
secure them against frost, a wooden frame of some 
kind is fixed to the wall, so contrived as to admit ot 
canvass curtains, or coverings in pannels, to be put 
up and down as the season or state of the weather 
requires. No severe degree of frost should get to the 
plants ; and if there be no flue in the wall, sufficient 



262 OPxANGE. 

covering must be laid on to repel it. When the 
^vnrm weather of summer is corinrmed, say after the 
end of May, or according to the forwardness of the 
season, the trees are constantly exposed until the 
return of winter. 

Another way of growing orange trees is by plant- 
ing standards on the south side of a high wall, and 
haying a fixed frame enclosing them, to receive glazed 
lights in winter, as well as a fire flue to be heated 
during the cold season. A house of this description 
was erected in a small garden near Kew, kept chiefly 
for forcing flowers for Queen Charlotte, under the 
management of Green, her Majesty's flower gar- 
dener. The fruit produced in thi& house were ex- 
cellent : and all the summer, when uncovered, were 
a beautiful sight. 

In some places there are regular orange houses 
erected for this sole purpo&e ; in which the trees are 
trained to a back trellis, or planted as standards in 
the ground, or kept in large pots, or boxes. Here 
the trees receive the necessary treatment, and yield 
abundant crops. 

A suitable corapr/st for orange trees to grow in is 
indispensable, whether planted in the ground or in 
boxes. The following is what the writer has found 
most congenial to them. The best and richest loam, 
mixed with well-decayed stable or cowhouse dung ; 
three parts of the former with one part of the latter, 
well turned and incorporated together. This will 
answer for either borders, where the trees are to he 
planted, or for boxes. The borders should be mads 



ORANGE. 



263 



of suflScient width (four or five feet from the wall) 
and depth about two feet, and filled with the compost 
a month at least before the trees are planted. The 
trees should be put in at eight or ten feet distances, 
and trained in the fan manner. They require shad- 
ing during the first summer ; and the surface of the 
border should be mulched to retain moisture, so 
essential to the growth of orange and lemon. 

The China orange is the best variety for this 
country, being superior to those from the south of 
Europe. As plants for mere ornament it signifies 
little what sorts are obtained, so as they flower well. 

Orange trees are subject to be infested by the 
brown scale, or coccus insect ; they should be dis- 
lodged by the sponge, brush, and water, which pre- 
vents them breeding. 

The above mentioned Mr. Green, was a first-rate 
florist, and besides a good and ingenious man. He 
was the inventor of the Fumigating Bellotvs, for 
which he had a premium awarded him of twenty 
guineas by the Society of Arts, Manufactures, and 
Commerce. He was a favourite of the Queen, and 
died in her service, aged eighty-one. 



SECT. XVIII. 

PEACH. 

Very little need be said respecting the high esti- 
mation in which the peach has been long held in this 
and other countries. It is certainly the finest fruit 



264 PEACH. 

produced in the open air in Britain, and there cannot 
be too much care bestowed in the propagation, cul- 
ture, and preservation of the numerous fine varieties 
now in our possession ; nor can too much practical 
knowledge be disseminated relative to the best me- 
thods of bringing the fruit to perfection. 

What has been already mentioned in respect of the 
soil, borders, situation, and planting of the apricot ; 
and to watering and mulching the borders in dry 
weather, is also applicable to the peach. But if a 
border were to be formed for peaches only, then in 
that case it may be made somewhat stronger than 
for either apricots or plums, by the addition of good 
soft loam, but in no case to be of less width, nor of 
greater depth. The subsoil should also be, either by 
art or nature, dry : for without a dry bottom no well- 
flavoured fruit can be expected. 

In planting a collection of peaches, dwarfs and 
standards (that is, riders), let it be observed to have 
the dwarf and the rider over or next it of the same 
kind. This is convenient, because when the rider 
comes to be removed, or reduced, it is done without 
breaking the collection. Weakly and vigorous sorts 
should be placed alternately. 

Three kinds of stocks are necessary for the suc- 
cessful propagation of the peach, viz,, the muscle 
plum, pear plum, and the Brompton stock. The 
muscle is the principal for such as are called 
English peaches, they taking more freely on that 
stock ; whereas such as are called French peaches, 
require the pear plum, or some similar stock. 



PEACH. 



265 



The kinds called French , are dearer than those 
denominated English peaches ; the reason is, that 
their stocks are not only dearer, but there is much 
uncertainty in making a good hit" of them by 
budding. Consequently some of them — as the 
French mignion and gailande, two of the best — ^ are 
often very scarce. Were there as much difficulty in 
propagating English peaches, maiden plants one 
year from the bud would be worth three times the 
sum now charged for them. 

The history of the Brompton stock is not very 
clear ; for though it has been long used in nurseries, 
there is no good account of how it originated. It 
has been lately rather cried down," which was 
alarming to a nurseryman who might happen to have 
a number of saleable trees worked upon it. The 
author did not believe the report," but he took the 
opinion of a very competent judge, who gave for 
answer as follows: — 1 have no reason to think, 
that the Brompton stock will not bear as fine fruit, 
and last as long, as either the muscle or pear plum, 
if budded low for dwarfs." Signed " H, Ronalds^ 
Idth August, 1833." 

It may have happened that a dislike to the 
Brompton stock was taken at seeing the fate of 
apricots budded upon it ; for which fruit it is ill 
adapted and unsuitable. 

In respect of training the peach, what has been 
said of the apricot is also applicable here ; so that 
it need not be repeated. Seymour's and Kendal's 



266 



PEACH. 



papers on pruning and training the peach, published 
in the Gardener's Magazine, have great merit, and 
should be known by every young gardener ; and with 
this advice at the same time — to be aware of the 
danger of planting too deep in a rich soil. 

The peach tree is particularly subject to a fungus 
called mildew ; but which is soon got rid of by dust- 
ing the points or shoots affected with flour of brim- 
stone after watering, provided this be applied soon as 
the mildew appears ; or with the liquid hereafter 
recommended. It has been thought that the malady 
attacks peaches worked on muscle stocks sooner than 
those on other stocks, but this idea has not been 
confirmed. 

In gathering peaches, much care is necessary lest 
they are bruised, clean gloves should be worn : the 
hand placed below the fruit should be gently raised, 
which will detatch it if ripe enough without any 
force. When gathered, each fruit should be laid on 
its base, and on some moss or other soft material. 

Peach and nectarine trees may be removed with 
safety when ten or twelve years old. Careful taking 
up, keeping all the roots entire, replanting with 
the precaution of laying out every root in its natural 
position, covering up not too deeply, giving water, 
and afterwards mulching, are the usual expedients 
to ensure success. 

The methods of working and training both dwarfs 
and rider wall trees, have been already described 
under Apricot. Stocks trained standard-high, and 



PEACH. 267 

then budded, are said to be more lasting than Avhen 
the bud is trained so as to form the stem. But this 
is not generally true, as the latter are known to last 
as long as the other. 

Sometimes large irregular swellings occur at the 
junction of the bud and stock ; but this is no detri- 
ment to the tree, as it neither affects the growth nor 
bearing. 

For destroying the red spider, observe the direc- 
tions given for the vine. Ants are got rid of by 
taking their nests, and strewing soot round the stem 
of the tree. Earwigs are captured by placing dry 
bean stalks among the branches for them to hide 
and be caught in. Wasps and flies must be allured 
into bottles of sugared water ; and the aphis is 
banished by tobacco-dust or smoke. 

The following is a selection of all the best lead- 
ing sorts now in cultivation, viz, — 

1. Avant Rouge P. — Ripens about the begin- 
ning of August. This is the early red, or red nut- 
meg. The leaves are finely serrated ; flowers large ; 
fruit below the middle size, and nearly round ; the 
colour a fine red next the sun, pale yellow behind; 
pulp of a yellowish cast, and separates from the 
stone, which is reddish ; juice plentiful for so small 
a fruit, and of pleasant flavour. Miller and his 
copyists state, that it has a musky flavour ; but this 
is scarcely perceptible. The tree is of a more hardy 
nature than any of the three next mentioned, is a 
good bearer, and forms a handsome tree of the SC' 
cond size, and generally free from mildew. 



268 



PEACH. 



This variety should have three situations in the 
garden, viz. one due south, another south-east, and 
a third on a south-west aspect. This is for the pur- 
pose of continuing their season of ripening ; which, 
by such means, will be prolonged through the month. 
For a single tree, however, the south-east aspect is 
perhaps the best. 

The avant being one of the French peaches that 
does not take on the muscle stock, must only be 
budded on the pear plum, or Brompton stocks, to 
ensure success. It requires much care in early 
spring, to secure the flowers against frost. 

2. Pourpre Hative P. — Ripe the end of August. 
The leaves are slightly serrated ; flowers large ; fruit 
rather small, nearly round ; colour marbled red ; 
pulp melting, and red at the stone; juice abundant, 
and of delicate flavour. The tree is healthy, bears 
well, and is well worth cultivation. There is another 
sort of peach in French catalogues allied to this ; 
namely, the violet hative, which only differs a little 
in the shape of the fruit. Both sorts are scarce. 

3. Early Anne P. — In season from the middle 
to the end of August. This is supposed to be an 
English variety, having been raised by a lady of the 
name of Anne Dunch, somewhere in Berkshire, in 
the reign of George 1. Miller has not noticed it in 
his Dictionary of 1743, though it is described by 
his contemporary Langley. The leaves are doubly 
serrated ; flowers large ; fruit small ; colour nearly 
white, with faint dashes of red ; flesh melting, and 
white at the stone. In fine seasons it arrives at good 



PEACH. 269 

perfection, both as to qaautity of juice and high 
flavour. It is, however, a tender tree ; but a good 
bearer, if attended to in the spring. It takes readily 
upon the muscle plum stock, and for its earliness 
deserves a place in every collection. 

4. White Magdalen P. — Middle and end of 
August. This is an old and favourite variety, having 
been in this country above one hundred and fifty 
years. It is not equal to either the avant or early 
purple ; but it has one convenient property, it takes 
well on the muscle plum stock. The leaves are 
deeply sawed ; the flowers large, and of a light pink 
colour ; fruit full middle size, nearly round, with a 
deep furrow on one side; colour dull white, marbled 
with red next the sun; pulp white, with a tint of 
red at the stone, from which it separates ; and is 
juicy, melting, and of pleasant flavour enough. The 
tree may be called one of the second class as to 
growth ; but rather delicate^ requiring extra care, 
particularly in thinning its fruit, which are m.ostly 
over-abundant. Miller's description of the fruit 
agrees with the above ; and adds, that it is some- 
times liable to drop its fruit. This, however, only 
happens in very dry summers, from neglect, in allow- 
ing the borders to become exhausted of necessary 
moisture, which never should be the case when there 
are water, watering-pots, and a syringe at hand. 
Forsyth is of opinion, that it is not high flavoured in 
the open air ; but recommends it as well worth 
forcing. In this he is followed by subsequent writers, 



270 PEACH. 

who, it appears, have neither consulted Duhamel nor 
Miller. 

5. Purple Alberge P. — Ripens about the end of 
August. This, though only a second-rate fruit, is 
approved of by many good judges. The leaves are a 
little serrated ; the flowers small ; the fruit are 
middle sized, globular, with a deep furrow on one 
side ; colour dark purple or violet next the sun, va- 
rying to a light red next the wall ; pulp yellow, but 
reddish at the stone, from which it separates ; the 
juice is plentiful, rich, and of a fine vinous flavour. 
The tree is a second-rate, healthy, and a good bearer ; 
and the fruit, from their peculiar colour, form a fine 
contrast with other peaches in the dessert. The tree 
takes readily, budded on the muscle stock. 

There is another variety, called the Yellow Al- 
berge, a fine-looking fruit, but of very inferior 
quality. 

6. Belle Bauce P. — Ripens about the beginning 
of September. This is rather a new variety, the 
writer not having known it more than twelve or 
thirteen years. It w^as highly spoken of and recom- 
mended by Mr. Lee, of Hammersmith, and it has 
not disappointed expectation. 

The leaves are deeply serrated, but not so much 
so as the white Magdalen. The flowers are large; 
fruit oval, with a small furrow on the side ; colour 
a bright scarlet nearly all over. The pulp is yellow- 
ish, juicy, and richly flavoured. The tree is healthy, 
and generally a good bearer. It requires a pear 



PEACH. 

plum or Brompton stock : on the latter it does 
very well, and a west aspect seems to suit it per- 
fectly. 

7. Early Gallande P, (Reynolds's.) — Ripens 
about the end of August. This is a very excellent 
peach, introduced by the late Mr. Ronalds of Brent- 
ford. The leaves are slightly sawed; flowers small; 
fruit full middle size, handsomely shaped, with a 
shallow lateral furrow ; deep red colour on the sun- 
side, yellowish green on the other. The pulp melt- 
ing, parts from the stone, which is reddish ; juice 
plentiful, and of high vinous flavour. 

It is a tree of moderate growth, does well on a 
west aspect, and in all probability would answer In 
pots. It requires to be budded on the pear plum 
stock. 

8. Belle Chevereuse P, — Comes in about the be- 
ginning of September. This peach is remarkable 
for its downiness, which its name imports. The 
leaves are serrated ; flowers rather large ; fruit 
middle sized, somewhat oval, with a slight lateral 
furrow ; colour bright red, light green where shaded. 
The pulp is melting, and red at the stone, from which 
it parts freely. 

The tree, though not vigorous, is healthy ; is a 
generally good bearer, and does remarkably well in 
pots. The pear plum or Brompton stock is fittest 
for it. 

There is another, called the late chevereuse, 
which is well spoken of by Duhamel ; but with its 



2/2 PEACH. 

merits the writer is not sufficiently acquainted, so 
as to enable him to give a faithful description. 

9. Early Admirable P, — Beginning to the end 
of September. This is one of the best peaches 
ripening in this month ; it is called early, to distin- 
guish it from la royale, the late admirable of English 
nurseries. 

The early admirable has finely serrated leaves ; 
the flowers similar to those of the belle chevereuse : 
fruit full middle size, globular, rich red colour next 
the sun, greenish yellow behind. The pulp is firm 
yet melting, white at the stone, from which it sepa- 
rates freely ; the juice is abundant, and highly 
flavoured. The tree belongs to the first class as to 
growth, and is generally healthy. In the summer 
management of this tree, it is frequently necessary 
to stop its over-luxuriant shoots towards the end of 
May, to induce moderate growth, so conducive to 
fruitfulness. This expedient of stopping the luxuriant 
growth of both peach and nectarine trees, so suc- 
cessfully practised by the Dutch and French gar- 
deners, should be more attended to in this country 
than it is ; for it is impossible to have fruitful shoots, 
unless they are of moderate groAvth. This peach 
takes freely on the muscle stock; and is well adapted 
for forcing. 

The ten or twelve sorts which follow, together 
with the one just mentioned, are all suitable for 
forcing, and all ripen nearly about the same time. 
viz, — 



PEACH. 

10. French Mignon P, — Ripens about the begin- 
ning of September. This has been a great favourite 
«ver since its introduction by the Hon. Mr. Capel at 
Kew, a hundred and fifty years ago. 

The leaves are light green, and finely serrate : the 
flowers large, and carmine coloured ; the fruit large, 
somewhat oblong, with a lateral furrow ; the skin re- 
markably soft and velvety, fine red next the sun, and 
yellowish white behind. The pulp is yellow, juice 
abundant, with a very rich vinous flavour ; red 
round the stone, from which the pulp separates 
freely. Miller extolled this peach, and it has lost 
none of its character since. When well managed 
it makes a healthy tree, and prolific withal. For 
pots and moderate forcing under glass, there are 
few superior. 

The finest French mignons the author ever saw, 
were forced in a Dutch pit in Richmond Gardens. 
The back wall was about eight feet high, and the 
width nearly the same. The trees were trained to a 
trellis against the back wall ; a path in the middle 
separated off an open pit along the front ; and it is 
for the sake of stating the use this pit was put to, 
that the circumstance is mentioned. This pit was 
filled and kept filled with well-worked hot dung ; the 
heat and steam constantly rising from this, was 
trusted to, to invigorate the trees and keep them free 
from insects, which it certainly did. This was a 
homely way of forcing and steannng; but it was most 
successful. 



T 



274 PEACH. 

Nothing shows the value of the French mignon in 
a more striking light, than the great number of trees 
which have been, by one or other, sold under that 
name, or in that of the gross mignonne. In this the 
public have been grossly deceived ; because they are 
advertised as two different kinds, while in fact they 
are identical. In one catalogue there are above 
thirtjj mignons ! or rather thirty persons who have 
claimed the tree as their own mignon. Surely this 
multiplicity of names can serve nobody but the 
printer, and should be corrected without delay. 

There is, however, a variety introduced by the 
late Mr. Lee of Hammersmith, called the Early 
Vineyard, which comes very near to the French 
mignon in leaves, flowers, and fruit; but this the 
writer admits to be different. 

The pear plum, or Brompton stock, are proper for 
this peach ; and the style of summer treatment and 
pruning, is similar to that advised for the Fairchild's 
rjectariiiC. 

11. Grimivood^s Royal George P, — Beginning 
of September. Only a French mignon with another 
name. 

12. Royal Kensington P, — Ripens beginning 
of September. Another French mignon with a bor- 
rowed name. 

13. Boiihle Montagne P, — In use from the end 
of August to the middle of September. We are in- 
debted to the Dutch for this very good fruit. It 
bears a great resemblance to the noblesse, but it is 



PEACH. 

constitutionally different ; the Montagne requiring 
the pear plum stock, while the noblesse will only 
succeed on the muscle. 

The leaves are deeply serrated ; flowers large ; 
fruit full middle size, and globular ; colour marble 
red towards the sun, and greenish white on the 
shaded side. The pulp is white throughout; the 
juice abundant, and of a peculiarly rich flavour. 
Indeed, it is one of the best melting peaches : grows, 
bears, and forces well. In giving it space on the 
wall it may be considered in the second class. It 
generally ripens its wood w^ell; of course prolific. 
The stone has been described as mucronate," a 
phrase very unsuitable in a practical work. 

There is another favourite peach in Dutch gardens, 
which has been cultivated in this country under the 
name of Double Swalch. It is a good second-rate 
fruit, the pulp parting freely from the stone. It 
requires a pear plum stock, refusing the muscle ; 
on which account, perhaps, it is neither much pro- 
pagated nor sought after. 

13. Violet Hative P, — Ripens in the beginning 
of September. A very useful variety, and should be 
in every collection. The tree is healthy, prolific, 
and forces well. 

The leaves are slightly sawed, the flowers small, 
or winking (such flowers are less liable to be in- 
jured by frost than the large open ones) ; fruit full 
middle size, somewhat ovalar ; colour dark violet 
next the sun, pale yellow behind. The flesh is white, 
except a dash of red near the stone, which is com- 

T 2 



276 PEACH. 

paratively small; the juice plentiful, and richly 
vinous. The tree is remarkably exempt from the 
attack of mildew ; while the red Magdalen, the 
Royal George, &c. are suffering, the violet hative 
standing in the same quarter escapes entirely. 

For a small garden it is well calculated : to which 
if there be added a French mignon, a noblesse, and 
an old Newington, a succession of peaches of the 
best quality may be had in due season. 

The violet hative has been most erroneously con- 
founded with the Bellegarde. No one acquainted 
with the two kinds could possibly fall into such a 
mistake, because they require different stocks. The 
Bellegarde will not take on the muscle plum stock, 
while the violet hative does so most freely ; which 
is a certain sign that the trees are constitutionally 
different. 

In French catalogues there are two violet peaches ; 
the hative (early) as above, and tardive (late). The 
latter is peche violet of Miller, 

15. Old Royal George P. — Usually ripe about 
the beginning of September. No peach hitherto 
introduced into this kingdom has been held in higher 
estimation, or more universally planted than this. 
The leaves are deeply sawed, though not so much so 
as some others ; the flower small ; fruit full middle 
size, globular, with a deep lateral furrow; colour 
dark red on the exposed side, and paler behind. 
The skin is thickly downy, with numerous x'ed spots 
peculiar to this fruit. The pulp is delicately melting, 
yellowish, and separates freely from, the stone, which 



PEACH. 

i« large and red. From the quantity of fine rich 
juice it contains, it is one of the heaviest of its size. 

The tree grows healthily, but it requires much 
care to keep it so. It is particularly subject to 
mildew, and therefore must be defended from it, by 
a timely application of the remedy hereafter re- 
commended. As it is a great bearer, attention must 
be given to thinning the fruit at the proper time. 

Difficulty Is sometimes found in propagating the 
true royal George on any of the three common stocks ; 
those buds which chance to take on the muscle stock 
make the best trees, and should always be preferred. 
When forced, it keeps its natural colour, and re- 
mains a considerable time in gathering. 

When this sort was introduced is uncertain : but 
it is mentioned by Powell, w^ho was gardener to 
George 11 and Queen Caroline, at Richmond Lodge. 
There are two more royal Georges of recent in- 
troduction ; one the royal George mignonne, by 
Mr. Ronalds of Brentford ; the other the smooth 
leaved," by the late Mr, Lee of Hammersmith. They 
are understood to be both good melting peaches, 

1 6. Red Magdalen P. — Ripe about the begin- 
ning of September. This is an excellent fruit, and 
would be more extensively planted were it not for 
the tree being so liable to mildew, particularly in 
strong soils. The leaves are like those of the royal 
George ; the flowers small, fruit middle size, deep 
red colour next the sun, whitish next the wail : the 
pulp is white, melting, and red at the stone, from 
which it parts. The juice is finely flavoured and 



278 PEACH. 

plentiful. The tree is a good bearer; and takes well 
on the muscle stock. 

Miller, in one of his editions, describes the red 
Magdalen as Madeleine Courson with large jiowers. 
This the writer knows nothing of ; though it is said 
to be in the collection of Miller of Bristol. In a 
French catalogue, the Madeleine Courson is men- 
tioned as being a variety of the Madeleine tardive, 
with small flowers, and ripening in October ; but as 
no description is given of the leaves, nor whether 
subject to mildew, its identity is uncertain. 

An east aspect is most suitable for this peach, 
though Miller says, this exposure is more liable to 
mildew than any other, and so it may be in damp or 
low situations ; but much depends on the soil and 
season. The red Magdalen may be forced under 
glass, but it cannot be recommended for that pur- 
pose. 

17. Millet* s Mignonne P. — Ripens about the 
beginning of September. This is another favourite 
peach. The leaves and flowers are like those of the 
red Magdalen ; fruit middle size, nearly round, with 
a small rising on one side of a shallow furrow : colour 
a fine but not a deep red on the sun side, pale green 
on the other. The pulp is white, melting, and full 
of a rich pleasant juice, parting from the stone, which 
is red. It forms a handsome tree, and with care 
may be kept healthy. It is a prolific bearer, and 
takes well on the muscle stock ; forces well in pots, 
or otherwise, as was most successfully done by 
Mr. Brown, gardener to the late Lord Cremorne, at 



PEACH. 

Chelsea, who kept all his trees in tubs or boxes, like 
orange trees, for years, and supported in such con* 
fined situations, chiefly by the use of soft manured 
water. House droppings and a little soot, were the 
only substances employed to enrich the liquid. 
Mr. Brown's favourite sorts, for forcing and growing 
in this manner, were the French mignon, early 
admirable, Millet's mignon, violet hative, and for 
later fruit, the Bellegarde or Galiand. The noblesse 
he considered too large for his mode of forcing. The 
writer has often had good success with dwarfs and 
half-standards potted early in autumn, and after- 
wards plunged in dry soil to stand the winter ; being 
also in a sheltered situation, these trees produced 
fair crops, and which ripened eight days sooner than 
those on the walls. The kinds that did best under 
such treatment, were the violet hative, Millet's mig- 
nonne, and Montaban. Millet was an eminent fruit 
grower near Brentford, and raised his mignonne 
from a seed of the French mignon. 

18. Noblesse P. — Ripe at the beginning of Sep- 
tember. This sort, from being a universal favourite, is 
also called the noblest. The leaves are deeply sawed, 
the flowers large, fruit full-sized, and nearly globular ; 
colour marbled red on the exposed side, and light 
yellow next the wall. The flesh is yellowish, melt- 
ing, and parts from the stone, at which there is a 
tinge of red ; the juice is abundant, and of a pecu- 
liarly fine flavour. 

The tree is a free grower and good bearer ; and if 
only three trees be wanted for a small garden, this 



280 



PEACH. 



should be one of them. Any aspect except nortl^ 
suits this peach ; and it is easily and successfully 
forced. 

As to calling the noblesse MellisK's favourite^ it is 
nonsense ! Every nurseryman in the kingdom has a 
favourite customer (which may be supposed to be 
that one who lays out the most money with him), 
who may have favourite fruits ; and our lists would 
be so filled with favourites, that the real names would 
be ultimately lost. 

There was a peach once advertised, under the 
name of Allen's noblesse, or royal Charlotte, but 
which proved to be a seedling, raised by Lowe of 
Hampton-Wick, and by him called royal Charlotte, 
by others Lowe's melter. It appears to be a variety 
of the noblesse ; but there is this difference, the 
Charlotte requires a pear plum, Avhilst the real no- 
blesse takes more freely on the muscle stock. 

19. Montaban P. — Ripens about the end of 
August. This is very near akin to the noblesse, both 
in appearance and qualities. The leaves are deeply 
serrate ; flowers large ; fruit middle size ; coloured 
red next the sun, and yellowish behind. The pulp 
is melting, white, except near the stone, from which 
the pulp separates, which is juicy and of good flavour. 
The tree is healthy, and a good bearer ; forces well, 
and is a favourite with most gardeners who have had 
the care of it. It takes well on the muscle stock. 

20. Superb Royal F. — Ripe about the beginning 
of September. The leaves are slightly serrate, the 
flowers large, and of a bright scarlet colour. The 



PEACH. 



281 



fruit middle size, nearly globular, but with a rising 
along the side of the furrow, bright red next the sun, 
light yellow behind. The pulp is tinged with yellow, 
and a little red next the stone, which is small ; the 
juice rich and abundant ; and altogether a good melt- 
ing peach. It forms a tree of the second class, and 
a good bearer. 

From this description it will appear, that this is 
nearly allied to the French mignon, and it requiring 
a pear plum stock, is a further confirmation that 
they are constitutionally alike. 

This sort originated with H. Shailer, who suc- 
ceeded Grimwood in the Chelsea Nursery, on the 
latters removing to Kensington. Shailer received 
cuttings, with a high character, from a gentleman to 
whom he w^as known ; he propagated and fruited 
plants : the fruit were so fine, that he thought the 
sort worthy a high-sounding name, which he accord- 
ingly gave it, and which it has borne ever since. 
Perhaps it may be said, that under ordinary cir- 
cumstances, the French mignon maintains its old 
character ; but if it be removed to a fresh situation, 
placed on a peculiarly congenial stock, and receive 
superior treatment, the fruit are enlarged, and then 
the tree becomes the superb royal or royal sove- 
reign. 

21. Barrington P, — Ripens between the 1st and 
20th of September. The leaves are slightly sawed ; 
the flower large and pale coloured. The fruit full 
middle size, round, with a deep furrow ; marbled 
with light and deeper red on the sun-ward sidCj 



282 



PEACH, 



yellowish where shaded. The pulp is somewhat 
yellow; parts from the stone; is juicy and richly 
flavoured. The tree is healthy, not over vigorous, 
prolific, and well worth cultivation. It requires 
the pear plum stock, not taking readily on the 
muscle. 

22. Bourdine P. — Ripens ahout the middle of 
September. This variety was once more in repute 
than it is now, though it is unquestionably a desirable 
fruit. The leaves are slightly serrated ; the flowers 
small ; fruit large, irregularly round, having a deep 
lateral furrow, with prominent ridges on each side ; 
reddish next the sun, greenish behind. The pulp is 
greenish white, melting, separates from the stone, 
which is deep red. The juice is sweet and plentiful, 
but its quality much depends on the favourableness 
of the season. It is a good bearer, but requires 
the pear plum stock, as it will not take kindly on 
the muscle plum. 

The Bourdine has been, by some writers, sup- 
posed to be the same as the late admirable, and the 
teton de Venus. This is unaccountable ; for no one 
acquainted with the three fruits, could ever conceive 
them to be the same. 

23. Bellegarde-Galland P. — Ripens about the 
middle of September. This double name appears in 
French catalogues, and by which it was introduced 
into this country. The double name is however im- 
proper, because it appears to signify that there are 
two Bellegardes. 

The leaves are slightly serrated, the flowers very 



PEACH. 



283 



small; fruit very round, with a slight furrow; colour 
a deep purple or crimson, on the shaded side light 
green. The pulp is melting, rather tinged with 
yellow, and parts from the stone, which is marked 
with red ; the juice is rich and abundant. 

It is a prolific bearer, but does not grow vigo- 
rously, in consequence of being worked on the pear 
plum; which, however, is the only fit stock for it. 
In extensive forcing-houses, this tree should always 
have a place for yielding a late supply, more espe- 
cially as the fruit ripen, not together, but succes- 
sively, for a considerable time. 

As this is a late peach, it may be observed of it, 
and all other late sorts, that they should have the 
warmest situations in the garden ; that their bearing 
wood should be kept thin, and always laid in close 
to the wall ; that the fruit be timously thinned ; and 
that just before the fruit ripens, a few of the leaves 
be plucked off, to admit sun and air to the fruit and 
wall. It may also be advised in this place, that, as 
soon as the crop is gathered, the trees should receive 
a good dashing of the liquid recommended, from the 
engine, to dislodge insects which may nestle in the 
wall or on the trees. 

24. La Teton de Venus P. — Ripens in the end of 
September. This favourite French variety has been 
long cultivated in English gardens. The leaves are 
more deeply serrated than theBellegarde ; the flowers 
small and contracted ; the fruit large, and somewhat 
elongated, having a very deep furrow, making the 
fruit appear double, and having at the point a pro- 



284 



PEACH. 



truding part like a nipple or teat : hence the name. 
The colour a hlush red on the sun side, and yellow- 
ish on the other. The flesh is white, but red at the 
stone, from which it separates, and full of fine- 
flavoured juice. 

The tree is hardy, consequently healthy, and not 
liable to mildew. It is also a good bearer if worked 
on the pear plum ; for though it sometimes takes on 
the muscle stock, such is not to be preferred. 

25. Chancellor P, — Ripens towards the end of 
September. (Miller says the end of August; but 
we do not find it so in these days.) And here it may 
again be observed, that almost all the writers about 
the beginning of the last century — viz. Switzer, 
Langley, and Miller — give earlier dates for the 
ripening of the fruits they describe than we find 
them to do at the present time ; and this would lead 
us to infer, as before observed, that the summers were 
warmer in those days than what we now experience. 

Tlie leaves are slightly sawed; flowers small, and 
of a bright red ; fruit large, somewhat oval ; where 
exposed to the sun fine red, and light yellow behind. 
The flesh is also yellowish, but red at the stone, 
from which it separates. The juice is abundant and 
richly flavoured, particularly in dry seasons and on 
a dry soil; on which last all the late peaches should 
be planted, not only to accelerate their ripening, but 
improve their flavour. This variety requires the 
pear plum stock, on which it becomes a middle-sized 
tree and a good bearer. 

26. Late Admirable P. — Ripens at the same 



PEACH. 



285 



time as the preceding. Miller describes this fruit 
as the pavie royal, or p^che royal — a very improper 
name for a melting peach ; but he evidently means 
the pavie royal, which is our incomparable. 

The leaves of the late admirable are large and 
slightly saw-like on the edges ; flowers small ; fruit the 
largest of the season, except the pavie de Pompone 
(which, by the bye, is not worth cultivating) ; nearly 
round, with a deep furrow and beak like the teton 
de Venus. The colour a marbled red nearly all over; 
pulp is white, melting, and separates from the stone, 
which is very red; juice plentiful, and of rich fla- 
vour. The tree is a vigorous grower, and requires 
much care to get the young wood well ripened ; as 
well as an ample space of wall or trellis. It takes 
freely on the muscle stock. 

There is another peach very similar to this, called 
by the French gardeners the nivette ; but it is infe- 
rior to the late admirable. The nivette requires 
either a pear plum or a Brompton stock, but few are 
propagated. There is yet another, called Hemskirk, 
in English catalogues ; but of this the writer can 
give no good account, 

27. Pourpre Tardive P, — Ripens at the end of 
September. The leaves of this late purple are large, 
and deeply cut on the edges ; the flowers small and 
winking; fruit full middle size, nearly globular; 
deep red or purple next the sun, yellowish green 
next the wall. The flesh is white, melting, and se- 
parates from the stone, which is red : the juice is 
abundant, and of a fine vinous flavour. 



286 



PEACH. 



It is a g'ood bearer, and forms a handsome tree 
on the pear plum stock ; but requires much atten- 
tion to ripen both the wood and fruit in unfavourable 
seasons. It well deserves a peach house. 

28. Ramhouilht P, — Ripens between the middle 
and end of September. The leaves are slightly ser- 
rated ; flowers large ; fruit full middle size, nearly 
globular, with a deep lateral furrow ; lively red to- 
wards the sun, light yellow behind ; flesh substan- 
tial, though melting ; parts from the stone, which 
is very red. The juice is excellent, though not so 
abundant as in some others. The tree is of a hardy 
habit, and a good bearer ; and the fruit has one 
quality which few other melters have — it bears car- 
riage well, and keeps good two or three days after 
it is gathered. It takes most kindly on the muscle 
plum stock. 

N, B, — The foregoing twenty-eight sorts of melt- 
ing peaches, together with the four pavies which 
follow, the author can recommend with the utmost 
confidence to planters. The accounts given, are 
drawn from long personal experience, and may be 
relied on ; and he conceives enough are enumerated, 
whence a suflacient collection may be made for every 
purpose of a planter, and for any establishment 
whatever. 

29. Smith's Earli/ Newington P. — In perfection 
from the beginning to the middle of September. An 
early pavie, or clingstone, raised from a seed of the 
well known old Newington. The leaves are doubly 
sawed ; the flowers large, and pale red ; fruit ful 



PEACH. 287 

middle size, longish shape, and somewhat irregu- 
larly formed. The colour marbled red where ex- 
posed, and greenish yellow where shaded. The pulp 
is yellowish and firoi, red at the stone, to which it 
adheres, but yielding a very finely-flavoured juice. 
The tree is healthy, prolific, and ripens its fruit 
well either against an east or west wall. It takes 
freely on the muscle stock : and, in the summer 
management, care must be taken to have the young 
wood well ripened. 

30. Old Newington P. — Ripens from the middle 
to the end of September. This, from its name, may 
be deemed a real English pavie ; but how it origi- 
nated is unknown. It is mentioned by Parkinson 
about the middle of the seventeenth century, and 
has been much esteemed ever since. The leaves are 
large, and doubly serrated ; the flowers large and 
pale, like those of the preceding. The fruit are 
large and round, of a beautiful red next the sun 3 and 
yellowish-green behind. The pulp has a tinge of 
red, is substantial, and adheres to the stone like the 
Brugnon nectarine. Juice very abundant, rich, and 
of a peculiar vinous flavour. 

Miller complains of its being but an indifferent 
bearer, but ascribes this defect to the right cause, 
viz, too deep planting on heavy soils ; hence luxu- 
riant growth, and too much pruning. If moderate 
growth be induced by a dry soil and shallow plant- 
ing, the summer shoots may be thoroughly ripened, 
in which case there need be no fear of barrenness. 
This peach takes freely on the muscle stock, on 



288 



PEACH. 



which it sometimes throws up shoots standard-high 
in the first year. 

This peach is as much esteemed in France as in 
England. The gardeners there call it la bonne d'An- 
gleterre, 

31. Incomparable P. — Ripe about the beginning 
of October, sooner or later according to the season. 
This is a pavie of considerable merit, and deserves 
a place in every collection, were it for nothing else 
than the size and rich beauty of the fruit. The 
leaves are large, and finely sawed ; the flowers 
small ; fruit large, irregularly round, and finely 
mottled with pale and deep red on a yellow ground. 
The pulp has a yellow cast, but red at the stone, to 
which it firmly adheres. Juice rather plentiful for 
so late a fruit, and keeps for a considerable time 
after being gathered. It takes freely on the muscle 
plum, and grows luxuriantly, requiring full space 
on the wall. The fruit is not of sufficient excellence 
to be recommended for forcing. 

32. Catherine P. — Ripens in October and No- 
vember. A most useful and well-known sort, raised 
in this country before the commencement of the last 
century. 

The leaves are finely serrated : flowers small, red, 
and much contracted ; fruit full middle size, rather 
oval, and irregular in shape, having one side of the 
furrow higher than the other. The skin is velvety, 
with a little marbled red next the sun, and greenish 
white next the wall. The pulp is firm, red at the 
tone, to which it adheres : in some seasons the juice 



PEACK. 



289 



Is rich and plentiful. It is a good bearer : but its • 
perfect ripening depends much on the soil and situa- 
tion being dry and warm. It takes freely on the 
muscle stock, and forms a handsome healthy tree. 
The fruit remain long on the tree ; and sometimes 
require matting on the approach of frost. Or if 
gathered before they are quite ripe, they are im- 
proved by being kept in a warm place. 

Kyle and Nicol, both intelligent Scotch gardeners, 
recommended this with the yellow admirable for 
forcing. Whether these persons wrote from experi- 
ence, the writer is ignoraut ; but he never knew of 
either being forced in England, He has seen the 
yellow admirable, called by the French abricotee, in 
a garden at Wandsworth near London, a fine showy 
fruit, of a dark yellow colour, with a few streaks of 
^red on the sun side. The pulp was neither melting, 
nor yet could it be called a pavie, it was something 
between both : but it was full of sweet juice, and 
altogether a fair kind of peach. Another called the 
scarlet admirable, or dragon, has been met with by 
the writer. This is also a fine, showy, high coloured 
fruit ; but in the place where he saw it in great per- 
fection, the gardener said it was chiefly used for 
tarts. Many of the celebrated American peaches are 
of this description. At least so turns out the famous 
George the Fourth of American origin : and the 
President which followed, is not one whit better. 
From all accounts however, peaches are cultivated 
from seed with great facility in the United States. 
The stones are sown on a seed bed thickly ; the most 

u 



290 



PEACH. 



promising of the seedlings, that is, those having the 
strongest wood and largest leaves, are selected and 
planted out ; in the fourth or fifth year they begin 
bearing, and out of thousands of subvarieties thus 
produced not one is fit for the dessert ; and only fit 
for the uses they are chiefly cultivated ior, viz. feeding 
swine, and for the manufacture of peach-brandy. 
They have some superior sorts certainly, which are 
fit for the dessert, but they are comparatively few. 

With respect to the best season for pruning peach 
trees, the author disagrees with Harrison, who ad- 
vises autumn pruning ; and agrees with Forsyth iii 
recommending spring pruning. Nor would he ad- 
vise the knife to be used till the buds begin to sweiL 
It sometimes happens that young shoots or old 
branches receive injury, or die during the winter, 
and which cannot be seen till the spring growth com- 
mences ; another thing, the later a peach tree is 
pruned, the sooner are the wounds healed. Both 
these circumstances sanction the propriety of spring 
pruning. 

The two following lists are useful to young 
nurserymen, viz. 

Peaches which 7nay he budded on the muscle plum 
stock. 



Early Anne. 
Purple Alberge. 
White Magdalen. 
Millet's Minion. 



Late Admirable. 
Incomparable. 
Scarlet Admirable. 
Smith's Early Newington, 



PEACH. 



291 



Peaches which may be budded on the muscle plum 
stock. 

Red Magdalen. Old Newington. 

Montaban. Old Royal George. 

Noblesse, old and new. Rambouillet. 
Early Admirable. Catherine. 

Peaches which may be budded on the pear plum, or 
Brompton stock, 

Avant Rouge. Double Montagne. 

Pourpre Hative. Superb Royal. 

Belle Bauce. Barrington. 
Early Gallande. Bourdine. 
Belle Chevereuse. Bellegarde or Galland. 

Grosse or French Mignon. Chancellor. 
Grimwood's Royal George. Late Purple. 
Kensington. Teton de Venus. 

N. B. — In the foregoing descriptive catalogue the 
sorts follow each other as near as can be in the order 
of their ripening. 



SECT. XIX. 

PEAR. 

The pear, next to the peach and nectarine, is held 
in high estimation ; and as many fine kinds of pear 
are capable of being stored for several months, this 
enhances their value as a useful fruit. Pears are not 



292 



PEAR. 



SO generally planted as some other sorts, owing no 
doubt to the young trees being so long barren after 
they are planted. This loss and discouragement is, 
in many cases, increased by mismanagement : for it 
is no uncommon thing to meet with pear trees from 
twelve to twenty years old, which have never show^n 
either flower or fruit. But the writer flatters him- 
self that, if what is in his power to ofi'er as advice 
and instruction be observed, he doubts not but that 
those who follow, will find it to their interest and 
satisfaction. 

One of the first considerations is the production of 
proper stocks. These raised from the seeds of some 
of the cultivated varieties are both more convenient 
and suitable, than stocks raised from the wild crab 
pear, which in this country are now very scarce. 
The seeds of the most erect growing pear trees are 
usually chosen for raising stocks from ; such as the 
summer bergamot, the swan's egg, and the Windsor. 
These produce seedling stocks which soon run up 
standard high, and fit to receive the graft; whereas 
were seeds of dwarfish growing kinds employed, the 
seedlings are apt to partake of the habit of the parent 
tree, and be longer in gaining the desired form and 
height. Here it may not be amiss to pay a deserved 
compliment to both the French and Flemish nursery- 
men, for the pains they take in keeping distinct, and 
classifying their stocks. Tall and strong growers, 
middling growers, and dwarfish growers, are each 
kept separate, and grafts adapted to them according 
to the purpose of the planter. This practical ex- 



PEAR. 



293 



pedient is perhaps less regarded in this country than 
it ought to be. It is true we use the quince stock 
for checking the luxuriant growth of some of our 
pears ; but it is not improbable that stocks raised 
from the seeds of the petit muscat would answer 
quite as well for the purpose. 

Many of the best pears are difficult to get up from 
a low graft or bud ; and it is to be observed, that 
pears worked standard high, always come into bear- 
ing sooner than such as are from dwarfs. 

To the continent we are beholden for perhaps all 
our best sorts of pears, and which originated there 
either by accident or design. All the French Bezis 
are wildings ; as Bezi Chaumontelle, the wilding of 
that place. So also were the Cresan, Colmar, &c. 
But the French and Belgians have also raised many 
new varieties from seed. Few such attempts were 
made in England till within these last thirty years. 
While in possession of the Jargonelle, the Autumn 
Bergamot, the two Beurree, Chaumontelle, and Col- 
mar, the British gardener thought these could not 
be surpassed, and therefore sought no others. But 
an impulse has been given to this branch of the 
art, as before observed, by Mr. President Knight, 
Mr. Williams of Pitmaston, and by the late Mr. Brad- 
dick of Bury Hill. Several new and excellent pears 
have been lately originated by the scientific exertions 
of these gentlemen, and by importations from France, 
of which some account will be given in the following 
pages. 



294 



PEAR, 



The quince has already been alluded to as a stock 
for the pear ; but there are some sorts which do not 
succeed on the quince, either by bud or graft. To 
remedy this, double working was had recourse to ; 
that is, first grafting the quince with a pear, such 
for instance as the virgouleuse, and on that in the 
next year working any other sort required. 

What has rendered the quince stock of so much 
repute in this country, is the bad success at- 
tending the ordinary method of planting pears 
worked on seedling stocks in too deep and too rich 
borders ; which causes such exuberant growth and 
consequent barrenness, that the trees were only 
useless cumberers of the ground. Now, had the 
borders been properly prepared, by having a hard 
dry bottom, with a surface layer of light fresh loam, 
about fifteen inches deep only, the same trees would 
have taken a kindly growth, and very soon would 
have been fruitful. A decisive proof of the efficacy 
of this plan of planting pear trees is given by the in- 
telligent Mr. Hiver in the Gardener's Magazine, 
vol. V, p. 60 ; a paper which should be read by 
every young gardener and planter in the kingdom. 

As to the method of gathering and storing the 
fruit, the reader is referred to what has been advised 
for the apple. 

Pear trees suffer from insects, and extreme at- 
mospheric changes, like other fruit trees. But the 
greatest injuries to which the tree is liable, proceed 
from late frosts ; the earliest flowering sorts are 



PEAR. 



295 



always in the greatest jeopardy ; and those on walls 
blowing first should always be matted up when frost 
threatens. 

In the summer management of wall and espalier 
pear trees, the common practice is to cut clean away 
all the young shoots, except the leaders, and any one 
farther back where a vacancy requires to be filled 
up. But this is not judicious treatment; because it 
is only exciting the tree to reproduce another birth 
of similar shoots to be again cut away. Either no 
such summer shoots should be allowed to come forth 
at all, by early disbudding, or stopping, or twisting the 
points when they are about five or six inches long. 
This may induce some of the buds at the base to be 
formed into flower buds, down to which they may be 
shortened at the winter pruning. 

Riders on walls, or standards in the orchard or 
garden, come sooner into bearing than dwarfs. And 
the reason is, the length of stem impedes the too 
rapid flow of sap into the branches, and thus renders 
them sooner fruitful. 

Several new sorts have been lately introduced from 
the continent ; some of them require to be planted 
against walls ; though none are better than our own old 
sorts, and which certainly should not be displaced by 
the new. This is the opinion of Mr. Charlwood of 
Covent Garden, than whom there is no better judge 
in Europe. 

The descriptions of Miller are mostly taken from 
Tonrnefort, Merlet, and Duhamel ; and these de- 



296 



PEAR, 



scnptions, tested by the experience of the author, are 
here adopted relative to all the best sorts worth 
cultivation in Britain. The sorts enumerated and 
described here, have nearly all been propagated and 
cultivated by the author, and who has borrowed no- 
thing from others but what he can vouch for as being 
accurate. They are arranged in five classes, and 
nearly in their order of ripening. The first class are 
summer pears ; the second early autumn ; the third 
early winter ; the fourth late winter and spring ; and 
the fifth baking varieties. 

Simmer Pears. 
1. Petit Muscat P, — Ripens about the middle 
of July. This fruit are produced in clusters; are 
nearly round, the stalk short ; colour light green, 
fading off to yellow when ripe. The juice is of a 
pleasant musky flavour ; and if gathered before they 
are quite ripe, as all this class of fruit should be, 
their quality is improved, and very fit for the dessert. 
The tree is of rather humble growth, but a good 
hearer, and a profitable sort for market gardeners, 
being always saleable so early in the season. 

All the pears of this class being proper for stan- 
dards and espaliers, may be worked on the common 
stock. The quince stock is most suitable for dwarfs, 
provided the kinds wished for will take on it, and 
provided the soil is also suitable ; otherwise the trees 
on quince stocks will very soon fail. 

2c Citron de Carmes P.— -Ripe at the end of July, 



PEAR. 297 

This is the Madeleine of the French catalogues ; it 
is also called the Magdalen or St. James's, from its 
time of ripening. 

Hitt considered this to be what is called the green 
chissel, but without good reason ; because that is a 
fruit of inferior quality ; the citron de carmes being 
only second to the jargonelle. 

The fruit are small, elongated, thickish near the 
stalk ; colour light green, turning in some seasons 
to light red on the sun side. The pulp is melting, 
juicy, and pretty richly flavoured. The tree is an 
excellent bearer, the fruit growing in clusters. It 
forms a handsome standard of the third classs, and 
very suitable for espalier training. The green chissel, 
above alluded to, is much cultivated for its earliness 
by market gardeners. Miller describes it under the 
name of the poire hativieu, or the Hasting pear, 
commonly called the green chissel. 

3. Gros Blanquet P.— Ripe from the beginning to 
the middle of August. A good serviceable fruit : 
full middle size, nearly round, tapering a little towards 
the stalk, which is short and thick : skin smooth, 
pale green dashed with faint red, turning yellow as 
it ripens. The pulp is mellow, juicy, and well fla- 
voured. The tree is healthy, and ranks in the third 
class in the orchard, and it is suitable for espalier 
training. 

There are two other sorts of blanquets, viz. the 
small fruited, and the long stalked. They are equal 
in qualities with the above, but inferior in size 5 they 
are, however, suitable for the market gardener, as 



298 



PEAR. 



their growth is very upright, and occupy but little 
room. 

4. Musk Rohine P. — Ripens at the beginning of 
August. This variety is valued for its fine musky 
flavour, both in this country and in France, where 
it has the additional names of the queen's pear, am- 
ber, &c. The fruit are small, nearly round ; colour, 
light yellow, deepening as it ripens ; pulp melting, 
juicy, and of a good flavour. The tree belongs to 
the second class ; is a good bearer, and ripens so 
rapidly, that it requires watching to have it in per- 
fection. It makes a very good espalier. 

There is a small pear which ripens in the begin- 
ning of August called the lammas ; it is a hardy tree, 
and an excellent bearer, and, consequently, a profit- 
able sort for the market gardener and cottager. In 
Leslie's Edinburgh catalogue, it is called the Craw- 
ford or Bancrief, and recommended for its earliness 
and prolificacy. 

5. Windsor P, — Ripe from the middle to the end 
of August. This is a variety of English origin, 
having been raised from a seed of the cuisse madam, 
by a person of the name of Williamson, a relation of 
Williamson, whom Grim wood succeeded in the 
Kensington Nursery. 

It is a fruit of little value for the dessert, but a 
profitable one for the market. The fruit are large, 
swollen in the middle, tapering abruptly towards the 
eye, and tapering to a point at the stalk. It is often 
mistaken for the cuisse madam, but the latter is 
more truly pear-shaped, that is, very much swollen 



PEAR. 



299 



near the eye, and also somewhat more swollen close 
to the insertion of the stalk. The colour of the 
fruit, and manner of growth, are much alike ; but the 
Windsor is by far the best fruit. They are both trees 
of the first class in the orchard, attaining to a large 
size, and when grown there, are pretty good bearers. 
Their seeds produce excellent stocks for grafting 
standard high. The fruit are best if gathered before 
they are ripe ; and they come into bearing sooner if 
planted on a dry warm soil, 

6. Jargonelle P. — Ripens from the end of July to 
the beginning of September. In French catalogues 
this excellent summer pear is made to change names 
and qualities with the cuisse madam. How this 
misnomer has happened, is a matter of no import- 
ance, so long as neither the trees nor fruit are sold 
for each other. 

The fruit of the jargonelle are long and hand- 
somely pear-shaped ; largest about one- third (of 
the whole length) from the crown, and pretty gra- 
dually tapering to the stalk, which is also long. 
The eye is large and open ; the skin is rather thick, 
of a russet green colour next the sun, and iron 
green behind. The pulp is mellow, full of fine rich 
musky juice. 

The tree is an early and prolific bearer; and, with 
the treatment it requires and deserves, may be made 
a beautiful and most profitable tree. It is certainly 
the best of all our summer pears ; and when trained 
on a wall, or as an espalier, the fruit arrive at a very- 
large size. 



300 



PEAR. 



The tree, however, requires a great deal of ma- 
nagement to have it in proper form, to keep it 
healthy and fruitful. The soil most suitable for it is 
a light hazel loam, rather shallow than deep, and on 
a hard, dry subsoil. 

The author could give a very succinct account and 
history of a jargonelle pear tree, which he had the 
management of from the year 1779 to 1789, as proof 
of the tractableness and prolificacy of the kind ; but 
as he fears this would be tedious to the reader, he 
will content himself with briefly stating, that a young 
standard tree was planted, in the first-named year, 
upon the side of a dwelling-house having a due south 
aspect. Lateral branches were trained right and 
left, and a central upright was led zigzagly up- 
wards, to form horizontals to cover the spaces on 
each side of the central stem. In the third year 
from planting, the tree began to bear. In the fifth 
year, thirty dozens were gathered. In the seventh 
year, the tree yielded nearly fifty dozens. In the 
ninth summer, the crop gathered amounted to nearly 
fourscore dozens, an immense return for so young a 
tree. 

In the training of this tree the knife was but little 
used, except when additional shoots were wanted to 
fill up : all redundant, foreright, or misplaced shoots 
were rubbed off as soon as they appeared. By these 
means every branch and shoot soon became covered 
with fruitful spurs ; and no portion of the strength 
of the tree was wasted in the production of useless 
growth, the whole being directed into the desired 



PEAR. 



301 



channels, and to the support of the crop and leading 
shoots only. The whole system of the tree was so 
prolific, that flower-buds were often formed on the 
points of the leading shoots and laterals ; and these 
were preserved, on account of their powers of yield- 
ing the largest fruit. Thinning the fruit was always 
attended to ; for no tree should be allowed to weaken 
itself by too heavy a crop in any one year, as this 
gives such a check as is not soon recovered. The 
thinning should be done early. 

The successful culture of this tree is entirely to be 
attributed, first, to the soil it was planted in being 
neither too rich nor too poor ; neither too deep nor 
too moist, too shallow nor too dry ; to the care be- 
stowed in keeping the head rather thin, and equally 
balanced with the powers of the root; to stopping, 
in the hud, all irregular or unnecessary growth, and 
careful thinning of supernumerary fruit. This ma- 
nagement every young fruit tree requires, whether 
planted on walls or espaliers, or as dwarfs or stan- 
dards in the open ground ; and whether jargonelle 
or any other sort. 

In some parts of the country there is hardly a 
healthy jargonelle tree to be seen : whether on walls 
or in the open ground they are cankered and un- 
thrifty, producing large unkindly shoots in summer, 
which usually die off in the winter, and rarely bear- 
ing a single fruit in perfection. The unhealthy state 
of these trees may be traced to over-deep planting 
in a rich deep loam or clayey soil : their growth is 
too luxuriant, the wood never being thoroughly 



302 



PEAR. 



ripened before the frosts of winter set in to destroy 
it. Such trees are best rooted out and thrown 
away. 

The jargonelle takes on the quince stock, but the 
trees prove yery short-lived. To correct the natural 
luxuriance of young trees, a dwarfish-growing stock 
is to be chosen ; and perhaps those raised from the 
most diminutive-growing varieties of pears would be 
most suitable : or double working them on less luxu- 
riant growers might answer the purpose. 

The writer has drawn out this account of the jar- 
gonelle at some length, not only because it is one of 
our best pears, but because the generality of writers 
just describe the tree and fruit, but omit all direc- 
tions for subsequent management ; without a know- 
ledge of which, no cultivator can either grow the tree, 
or have the fruit in perfection. 

7. Muscadelle Rouge P, — Ripe about the middle 
of August. This pear is also called La Bdlissime by 
the French gardeners. The fruit are full middle 
size, swollen near the eye, and tapering towards the 
stalk, which is long and slender. The colour bright 
red towards the sun, and yellow where shaded. The 
pulp is melting, juicy, and well flavoured. This 
variety takes and bears well on the quince stock ; 
and one tree of it in a collection is very well, for the 
sake of variety, as it only remains for a day or two 
good. The old Catherine pear of our market gar- 
dens ripens about the same time with this ; and, as 
they are both great bearers, are profitable sorts for 
a quick and certain demand. 



PEAR. 303 

8. Rousselet de Rheims P, — Ripe the beginning of 
September. The fruit are small, pyramidal shaped, 
tapering off to a short thick stalk ; colour brown, 
and yellowish when ripe ; the pulp is melting, has 
but little core, very juicy, and of an agreeable fla- 
vour. The tree forms a good standard of the third 
class, is hardy, and a prolific bearer ; and is a good 
second-rate summer fruit. 

9. Muscat d'Aoiist P.— Ripens, as its name im- 
ports, in August. It is also called roi d^Ete; and, 
when first cultivated in England, was called Robine; 
but different from and much better than the variety 
called musk Robine, with v/hicli it should not be 
confounded. The fruit ttre small and depressed, like 
a bergamot ; the stalk long, straight, and a little 
spotted. The eye is small and hollow; skin is 
smooth, and of a whitish yellow colour; pulp break- 
ing, juice rich, and of a perfumed flavour. The 
tree forms a standard of the second class, and is an 
abundant bearer, whether in the orchard or in the 
garden as an espalier. This takes on the quince 
stock, but it is much better on the common stock 
in this country. Miller praises this pear highly ; 
but it appears to have degenerated in quality since 
his time, though even now it may be presented in 
the dessert. 

10. Summer Rose P. — Ripe from the beginning to 
the middle of September. The fruit are iarge and 
round, hollow at the stalk, which is short; the skin 
rough and brownish ; flesh melting, and full of sweet 
juice of a peculiar flavour. - The tree is hardy, a 



304 



PEAR. 



good bearer, and forms a handsome tree of the se- 
cond class. This sort takes freely on the quince 
stock, and of course does well for dwarf training. 

11. Orange Musquee P, — Ripe the beginning of 
September. This is the orange bergamot of English 
gardens. The fruit are middle sized, round, light 
green, and turning yellow when ripe, with russet 
spots. The pulp is partly melting, not very juicy, 
but admired for its musky flavour. It is but a 
middling bearer, and does better as an espalier or on 
a wall than as a standard. 

There is a pear of late introduction, called the 
summer Crasanne, which promises to be a useful 
summer fruit trained as an espalier, and perhaps is 
to be preferred to the above. 

12. Bergamot d'Ete P. — Ripe the beginning and 
middle of September, The fruit are middle sized, 
but become less as the tree increases in age ; hollow 
at both ends ; stalk short, eye small, colour green- 
ish russet, yellower when ripe. The pulp is melt- 
ing, juicy, and richly flavoured. This, like its kins- 
man the autumn bergamot, forms a fine standard of 
the first class; healthy, and, after a few years' 
growth, becomes a good bearer, if in a dry, thin 
soil. In rich^ deep land it is much longer in conung 
into bearing. By some nurserymen this variety has 
been worked on the quince ; but the practice is not 
to be recommended, unless the trees are intended 
for a very strong soil. 

An early bergamot has been lately introduced by 
the Horticultural Society, which promises to be a 



PEAR. 305 

useful fruit. If it proves what lias been said of it, 
it should be in every nurseryman's bands. 

13. Bon-Chretien cVEte P. — Ripe from the 
beginning to the middle of September. It is the 
largest, and, if not the best, it is certainly the most 
beautiful of the summer pears. It is swollen near 
the eye and stalk, and somewhat contracted in the 
middle ; the stalk is long and slender ; the eye large 
and open ; the colour next the sun, fine red ; on the 
opposite, whitish green. The pulp white, of mid- 
dling consistence, and full of rich perfumed juice. 
The tree blooms early, and if the blossoms be not 
defended from frost, they are apt to be cut off ; 
hence the tree has acquired the character of a 
shy bearer, which it really does not deserve if 
seasonably protected. The tree resembles the jar- 
gonelle in habit, often producing long curved shoots, 
often tipped with flowers, and therefore requires to 
be trained in pretty open order. It takes freely on 
the quince ; but where there is plenty of wall room, 
it is better on the common stock. It is altogether 
unsuitable for a standard in the open ground, its 
dangling growth keeping it too near the surface. 

14. Williams's Bon Chretien P. — Ripe soon after 
the beginning of September. This is an English 
variety, having been raised in Berkshire, and pro- 
pagated by Williams of Turnham Green, and thence 
into the market gardens around, and for which it is 
well calculated. On its appearance in Covent Garden 
Market, it received its name from the late Mr. Grainge 



306 



PEAR. 



of that market, and which it has been known by 
ever since. 

The fruit are full middle size, of a long irregular 
shape ; the eye prominent ; stalk, short and thick ; 
colour, mixed light and dark green, with a little 
reddish russet next the sun ; the whole yellowish 
when ripe. The pulp is melting; juice plentiful, 
sweet, and pleasant. The tree is healthy, a good 
bearer, upright in growth, and forms a standard of 
the second class. From every planter it has received 
a good character, and is now an established sort. 

The fruit are better for being gathered before they 
are quite ripe : lying in the fruit-room a few days 
improves their flavour. 

Early Autumn Pears. 

15. Autumn Bergamot P. — Ripens beginning of 
October. It is allowed to be not only the best pear, 
but by good judges is said to be the best fruit produced 
in England. The fruit vary in size, according to the 
soil, situation, and season; nearly middle size; 
flattened at both ends ; eye small and hollow ; stalk 
short and thick. The colour a russet green, in some 
seasons tinged with a little red. The pulp is melting, 
the juice plentiful and uncommonly rich, equal to 
that of any other pear. It well deserves a wall, or 
as an espalier, and bears well on a standard after the 
tree has got to a fair size. 

The best stock for the autumn bergamot is the 
common ; the grafts take on the quince, but the trees 



PEAR. 307 

soon die off. The fruit remain about a month in 
season : but they require to be laid very thin on the 
shelves of the fruit room. 

A Scotch pear, called the muir-fowl egg, has been 
confounded with this, but they are very different. 

16. Bergarnot de Suisse P, — Ripens end of Sep- 
tember. The fruit are full middle size, somewhat 
rounder than the last, and more contracted at the eye, 
which is small and hollow. The skin rather thick, 
green striped with faint red, but yellow when ripe. 
The pulp is melting, juicy, but not high flavoured. 
The tree forms an upright standard of the first class, 
and is an excellent bearer. It takes on the quince, 
but does best on the free stock. 

17. Swanks Egg P. — Ripe end of September. 
The fruit not quite the middle size, oval, thickish 
near the stalk, which is short and slender ; eye small 
and prominent; colour, a russet green ; skin, rather 
thick ; pulp, between melting and breaking, full of 
sweet high-flavoured juice. The tree forms a fine 
conical-headed tree of the first class, almost always 
healthy, and in favourable seasons a good bearer. 
It does not succeed on the quince, but on any free 
stock. Stocks raised from swan's egg seeds are 
very suitable for many sorts of pears. 

18. La Doyenne P. — Is the Dean's pear ; but 
better known by the name of the white beurre, and 
which is usually ripe about the end of September. 
The fruit are large, enlarged towards the eye, and 
tapering bluntly to the stalk, which is rather long 
and thick. Colour darkish white, and slightly brown 

X 2 



308 



FEAR. 



next the sun, yellower when ripe. The flesh is 
melting and juicy, and keeps but a very short time 
after it is gathered. However, as the tree is hardy 
and a good bearer, it is worth the market-gardener's 
notice, if he has a sheltered situation for it, as it is 
very liable to sufl^er from storms when loaded with 
fruit. It forms a handsome tree of the second class. 
For espaliers, it may be grafted on the quince and 
double worked. 

19. Verte Longe P. — Otherwise called the mouth- 
water, by Miller, and ripens in October. This is a 
large fruit, of a pyramidal shape and deep green 
colour, which it retains after ripening. The pulp is 
melting and juicy, and the flavour sweet and agreeable. 
When worked on a free stock, it forms a liandsome 
standard of the second class. If worked on the 
quince, and planted in a dry soil, it soon fails; if on 
a strong soil, it lasts longer. The fruit sometimes 
keep for three weeks after gathering. 

20. Sucre Vert P, — The green sugar ripens in 
October. The fruit are full middle size, and 
handsomely formed, tapering to the stalk, which is 
short and thick, the eye small, and colour gi^een. 
The pulp is melting, but a little gritty at the core, 
and, according to Miller, much more so if grafted on 
the quince ; the juice is plentiful and agreeably sweet. 
The tree forms a fine healthy standard of the second 
class, is hardy, a good bearer, and altogether is a 
good serviceable fruit, keeping for about a month after 
it is gathered. Its colour is its only defect in the 
market; buyers being fonder of rich or coloured fruit. 



FEAR. 309 

The original tree of the green sugar pear stood in 
an old garden in Fulham, and was propagated and dis- 
tributed far and wide by the then proprietor of the 
Fulham Nursery, Grey. That ground was a source 
from which many of our best orchard and garden 
fruits now in vogue were circulated ; and not fruits 
only, but some of the most valuable ornamental 
exotics. Mr. Grey gave up a small portion of ground 
for the reception of the hardy plants and seeds 
brought home by his intimate friend, Mark Catesby, 
Esq. the celebrated botanist and traveller. On this 
spot the first plant of Magnolia grandiflora obtuse 
was planted, prospered, and flowered in the greatest 
perfection. It served as a stool (having a stage 
erected round it), whence numerous layers w^ere 
made for twenty years before it died from this con- 
tinual mutilation. One of the first layers was 
removed to a sheltered spot in the nursery, and 
flourished so w^ell as to be a half standard ten feet 
high in 1791 : three years afterwards it had above 
seventy perfect flowers on it at one time, and was a 
most beautiful object, and admired by all who saw it ; 
but in three years afterwards it was entirely de- 
stroyed by a sudden and severe frost. The reader, it 
is hoped, will excuse this digression as having 
nothing to do with fruit trees ; but the idea of both 
are so associated, that he could not speak of the 
culture and propagation of the green sugar pear, 
without alluding to a most beautiful plant which was 
propagated at the same time and place. 

GanseVs Bergamot P. — Ripens about the beginning 



310 PEAR. 

of November, sooner or later according^ to the season, 
and keeps from three to five weeks in the fruitery. 

The fruit are full middle size, regular roundish 
shape, like the autumn bergamot, but not so flat 
at the stalk, which is short and thick. Colour light 
brown, deepest on the sun side ; the whole yellowish 
when ripe. The pulp is mellow, juicy, and well 
flavoured ; and is certainly a most excellent fruit 
when well ripened. 

The habit and growth of the tree is like its parent, 
the autumn bergamot, from a seed of which it was 
raised, by a Colonel Gansel of this county. It is 
also called, or rather miscalled, Broi^as's bergamot, 
from a person of that name, a nurseryman at Ches- 
hunt, Herts, who knowing something of its origin, 
gave it surreptitiously his own name. 

Though the tree forms a handsome standard of 
the second class, it should always be a trained tree, 
the weight of the fruit rendering it unfit for exposure 
to the wind. The tree is but a shy bearer till it 
becomes aged ; and then the fruit are much smaller. 
The finest crop of this fruit the author ever saw, was 
from it being worked on a swan's egg pear, which 
was previously lopped for the purpose. And here 
the writer would observe on this instance, and many 
similar instances which he has been witness to in 
his practice, that many improvements may be made 
in double and cross-working pears and other fruit, to 
correct the luxuriance or debilities of each other. 
It has been stated by some authors, that " this pear 
is much too tender to bear as an open standard in 



PEAR. 



311 



any part of England, nor does it succeed as an espa- 
lier." This, however, is a mistake ; as the author 
could prove by appealing to many instances within 
his immediate knowledge. It is true the tree is not 
au early bearer, nor perhaps ever a great bearer ; 
but it is no less true, that when arrived at mature 
age, it is as fruitful as many others of our finer sorts 
of pears. 

It has also been reported of this pear, that the 
male parts of the flowers are somehow defective, and 
that impregnating the stigmas with the flowers of 
any other congenial sort, as the autumn bergamot or 
swan's egg, remedies the natural defect. This is a 
rational assumption ; and the writer has no doubt of 
its efficiency, because we see similar effects among 
other plants ; and at any rate is well worthy a trial. 

Beurre Rouge P. — The red butter pear ; ripens 
about the beginning of October. In this country it 
is better known as the beurre de roi. The fruit are 
large, long, swelling much from the eye, which is 
small, and tapering bluntly to the stalk, which is 
short and thick. The colour is brownish yellow, 
tinged with red next the sun, hence the specific 
name ; skin thin, pulp buttery, and full of fine, high 
flavoured, excellent juice. 

This fruit has, by Miller and his copyists, been 
identified with the beurr^ gris of the French, or 
brown beurre of the English nurseries. But they 
are perfectly distinct, as will hereafter be shown. 
This takes readily on the quince stock, and if planted 
in a strong moist loam, will make good trees ; but 



312 



PEAR. 



the common stock is to be preferred for a thin light 
soil. 

In gathering this pear, as well as the preceding, 
much care is necessary, being easily spoiled by rough 
handling. The fruit should be laid on their crowns 
singly, on dry moss on the shelves in the fruit room, 
where dry air free from frost may circulate. 

23. Beurre d'Angletcrre P, — This is our brown 
beurre, and ripens about the same time as the last. 
The fruit are not so large as the foregoing, but of a 
more regular shape. The colour is dark brown, 
seldom tinged with red, but becoming yellowish 
when ripe. The skin is rougher than the preceding; 
the pulp tender, melting, and fully charged with 
pleasant, in some seasons rich juice. If in a suit- 
able soil, the tree grows healthily, and bears well ; 
but if in damp, deep ground it is liable to canker. 
This and the beurr^ de roi are usually planted against 
walls or trained as espaliers ; and in warm, sheltered 
situations do very well as standards of the third 
class. 

24. Le Marquese P, — Ripens end of October. 
Is a pear of second-rate quality. The fruit are full 
middle size, of a handsome shape, largest near the 
eye, which is small and hollow ; tapering to the stalk, 
which is short and thick; colour greenish yellow, 
with a slight blush of red on the sunny side ; the 
whole yellowish when ripe. The skin is smooth, 
containing a half-melting pulp, charged with a sweet 
juice. 

Marie Louise P. — Ripens about the middle of 



PEAR. 



313 



October, This is a lately introduced variety to 
English gardens. The fruit are full middle size, 
long, and handsomely shaped, swelling regularly 
from the eye, which is broad and shallow, to the 
stalk, ending abruptly and rather unequally round it. 
The general colour is a brown russet, with patches 
of greenish yellow. Skin thicker than the beurr^ 
de roi : pulp melting, juice abundant, sugary, and 
high jQavoured. It is one of the best of the season ; 
but not, as it has been said to be, one of the best of 
pears. 

The writer has not found it answer well on the 
quince stock ; and thinks the common stock more 
suitable. As a bearer, it is highly spoken of by the 
late Mr. Braddick, who recommends it for walls, es- 
paliers, or standards. For the latter purpose it may 
succeed in the neighbourhood of London ; but the 
author doubts whether it will answer in the northern 
provinces. 

There is, it seems, another Marie Louise, of far 
more tender habit and less calculated for this climate 
than the first, and which Mr. Braddick warns plan- 
ters not to be deceived by. And it would appear, 
that both sorts are in this country ; for while 
Mackintosh declares, that the Marie Louise will not 
ripen unless on a south wall, the Horticultural So- 
ciety's Catalogue represents it to be perfectly hardy 
enough for a standard or north wall. 

26. Bishop^s Thumb P. — Ripens towards the end 
of October. This is an old variety, having been 
mentioned by Gerrard about the middle of the six- 



314 



PEAR. 



teenth century. The fruit are below the middle size, 
very irregularly shaped, being bent in the middle, 
blunt at both ends, and nearly equal. The stalk is 
long and slender; the eye small and open : colour 
dark russety green, deepest on the sun side. The 
pulp is melting, juicy, and of rather superior flavour. 
The tree is healthy, hardy, and a good bearer. From 
the uncommon form of the fruit, had it no other good 
properties, it deserves a place in every collection. 

There is another pear which ripens at the same 
time with this, viz. the Messire Jean, of which a 
great deal has been said for and against ; but it 
is generally set down as an inferior fruit ; being, 
although charged with a sugary juice, very gritty. 

27. Beurre Spence P. — Ripens from the middle of 
October to the middle of November. This is another 
lately introduced pear, highly commended by 
Mr. Braddick. The fruit are about the middle 
size, and of a handsome pear shape ; stalk short and 
rather large ; eye large, but not hollow. The colour 
is lightly red next the sun ; brown and yellow 
behind. The pulp is yellowish, very melting, juice 
rich and finely flavoured. According to Mr. Brad- 
dick, it is a good bearer either on espaliers or 
standards. 

It takes freely on the quince stock, which renders 
it more convenient for small gardens ; and on the 
common stock will probably rise to a tree of the first 
class in the orchard. It is strongly recommended 
to market gardeners, as a sort well worth their 
attention. 



PEAR. 



315 



Another pear, called the Seckle, which ripens 
about the same time, has lately been introduced from 
America, and of which many extravagant and very 
contradictory accounts are given : one praising it 
for its high scent, being a good bearer, and adapted 
for any situation ; while another asserts, that it will 
only ripen on a south wall. If, however, it has 
half the merit ascribed to it, it is well worth culti- 
vation. 

Late Autumn and Winter Pears, 

28. Duchess d'Angouleme P. — Ripe about the be- 
ginning of November. This is the third of the new 
Flemish pears cultivated by the author, and he has 
found it one of the very best of its season. The 
fruit are large, oblong, and swelling most near the 
eye ; diminishing somewhat bluntly to the stalk, 
which is short and thick. The eye is small and deep; 
colour brown and yellow, deepening as it ripens. 
The flesh is melting, abundantly juicy, and of ex- 
cellent flavour. This variety is famed for early pro- 
lificacy, taking freely on the quince as well as on 
the common stock ; but on the former it comes 
sooner into bearing. It forms a fine healthy tree, 
either against a warm wall, where it ripens best, or 
as an espalier in a warm situation. 

The author gathered from a tree on a quince 
stock, in the third year from the graft, a fruit which 
weighed above fourteen ounces, and which was pre- 
sented to the Horticultural Society of London, by 
whom it was much admired, and who returned a vote 



316 PEAR. 

of thanks for the same. From the uniform success 
of the Flemish gardeners, and those of the iales of 
Guernsey and Jersey, in growing tliis and other 
pears of similar character, the author supposes it 
ascribable to the very fine rich, moist loams found on 
all their levels ; and therefore advises, that, in the 
formation of borders or composts for this pear, the 
same should be imitated. 

29. Crassane P, — Ripens between the end of Oc- 
tober and middle of November. This pear has al- 
ways been held in high estimation, being equal, if 
not superior, to any of the early or late winter sorts. 
It is full middle-sized, round, bergamot-shai)ed. The 
eye small and hollow; stalk short and slender: colour 
a light russet, turning yellower in ripening. The 
pulp is tender, melting, juicy, and of exquisite fla- 
vour. The tree is healthy, forming long and rather 
slender shoots, requiring a wall and good aspect, 
either south-east or west, the former preferable. 
Fruit produced on a north-west aspect are said to 
keep longer than those from warmer aspects. 

The most proper stock for the crassane, is the 
common pear stock. It takes readily on the quince, 
and for a few years grows well ; but afterwards be- 
comes feeble and rather stinted. Complaint is made, 
that this tree is long barren in its youth, which is 
certainly the case if on a free stock ; but even on 
this its barrenness may be corrected, by shallow 
planting on a hard and impenetrable bottom. The 
author has often had to raise trees, injudiciously 
planted too low in highly-manured deep borders, to 



PEAR. 

make for tliem an artificial bottom of hard gravel or 
stone, and which never failed to induce moderate 
growth and fruitfulness. 

30. Napoleon P. — Fit to gather about the middle 
or end of November. This sort, worked on the 
quince, is early fruitful ; but where there is wall 
room enough, it is better cn the free stock. The 
fruit are large, irregularly long, thick towards the 
stalk, which is short and also thick. The eye is 
small and shallow; general colour green, which 
changes but little in ripening. The pulp is melt- 
ing, juicy, and finely flavoured ; keeping, in some 
seasons, for three months after being taken from the 
tree. 

The tree is vigorous, and does well on an east or 
west wail : being at the same time a good bearer, it 
deserves a place in every garden. 

31. Aston Town P. — Fit to gather in November 
and December. This is an excellent little pear, and, 
from all accounts, has been long known in Cheshire. 
It was not known about London in 1/80; but was 
afterwards extensively propagated by Hewitt and 
Grim wood, and highly recommended by the late 
Mr. Grainge, of Covent Garden. The fruit are 
middle sized, roundish, though diminishing to the 
stalk, which is long and slender ; the eye small, and 
slightly inserted ; colour light green, intermixed with 
russet. The skin thin and roughish ; the pulp soft, 
melting, and full of fine-flavoured juice, approaching 
to that of the crassane. 

The tree rises to be one of the first class as a 



318 



PEAR. 



Standard, though its long and flexible shoots require 
some care on its first going off. It makes a beau- 
tiful espalier or wall tree on a west aspect, and is in 
every situation a good bearer. Its favourite soil 
appears to be a sandy loam on a marly bottom. 

32. Bonnt Louise P, — Fit to gather about the first 
of November, and keeps good for five or six weeks, 
according to the season. The fruit are full middle 
sized, shaped like the autumn vert longe, only not 
so contracted at the stalk, which is very short, thick, 
and somewhat bent. The eye is small, so also are 
the flowers ; skin smooth, green, turning to a whitish 
yellow when ripe. The pulp is melting, juicy, and 
of an agreeably sweet flavour. The tree is healthy, 
though not vigorous ; but does well on a west wall 
or espalier, in dry sheltered situations. In Jersey it 
is called Louis Dix-huU, where it is grown in great 
perfection. It is a good bearer. 

33. Echasserie P. — Ripe from the end of Novem- 
ber to Christmas. This is a variety of French ex- 
traction, and has been long in this country. The 
fruit are middle sized, rather oval, but more swollen 
towards the eye ; the stalk is straight, long, in- 
serted in a hollow ; eye small; skin smooth, green 
with some brown spots while on the tree, afterwards 
yellow. The pulp very melting, abounding with a 
sweet perfumed juice. It is a healthy tree, but not 
a great bearer ; and as the best fruit are produced 
from the spurs of the young wood, care must be 
taken to lay in as much of this as possible, and use 
the knife to produce it. 



PEAR. 319 

The ecbasserie takes well, and is soon fertile on 
the quince stock, where the space is limited and the 
soil heavyish ; but better on the pear stock, if there 
be plenty of wall-room, and the soil light and 
shallow. 

34. Virgouleuse P. — Ripe the end of November to 
January. Miller's description of this pear is cor- 
rect ; viz, — *'The fruit are large, long, and of a 
green colour, turning to yellow when ripe ; the stalk 
is short, fleshy, and a little bent ; the eye of a middle 
size, and a little hollow ; the skin is very smooth, 
and sometimes a little coloured towards the sun ; 
the flesh is melting, and full of a rich juice." In 
habit the tree is vigorous, requiring, if grafted on a 
free stock, a greater extent of wall than other sorts 
of winter pears. On the quince stock the tree is 
more dwarfish, and therefore better calculated for 
small gardens or limited spaces. A south-east aspect 
appears to be the best for this pear. But wherever 
this tree is planted, no success will attend the cul- 
ture if it be not placed on a shallow border of fresh 
sandy loam on a dry bottom ; and if it be not allowed 
plenty of room to extend its branches. Confining it 
to a limited space by the knife, only renders it more 
luxuriant and more sterile. It should also be trained 
in very open order, for the sake of admitting air and 
light to ripen the young wood. It has been noticed 
by Quintynaie, a French author, that this pear is 
very apt to imbibe the scent of the wood on which 
they are stored ; and therefore the writer advises 
that fruit-shelves should be made of scentless wood. 



320 PEAR. 

as Spanish oak ; or if in jars, these should be 
glazed. 

35. Chaumonteile P. — Fit to g-ather from the 
middle of November to the end of Decenjber. This 
pear has always borne a high character as a winter 
fruit, and is met with in most gardens. The fruit 
are large, oblong, and irregularly shaped, having 
several longitudinal ridges more or less conspicuous ; 
the eye small and hollow; the stalk short, and deeply 
inserted. The skin is somewhat rough, purplish 
next the sun, and darkish green where shaded. The 
pulp is melting, but not so delicate as the beurr^s; 
but the juice is plentiful and well flavoured. The 
tree forms a standard of the third-class ; but requires 
some assistance, when young, to keep its first dan- 
gling shoots upright. A common pear stock, and a 
place on a west wall, seems to be most suitable for 
it. Every care should be bestowed to keep this fruit 
as long as possible, for which ample directions have 
previously been given under Apple. 

36. Pedtt Beiirred' Hiver P, — Or the small winter 
beurr^, ripens about the end of November, and keeps 
sometimes to the end of February. The fruit are 
small and round, tapering bluntly to the stalk, which 
is very short, and deeply inserted. The eye small 
and inconspicuous. The skin is rough, and of a dull 
greenish yellow covered with many red spots. The 
pulp is of a soft buttery consistence, abounding with 
a rich and agreeable juice of a peculiar flavour. The 
tree forms a fine healthy standard of the second class 
in the orchard ; and in Scotland, or the north of 



PEAR. 321 

England, it may require a south wall. The late 
Mr. Shepherd, of Chelsea, grew this pear in great 
perfection, and esteemed it a profitable sort for his 
brethren in the market line. The common stock is 
most proper for it. 

37. Beurre Did P. — Fit for use from the end of 
November till after Christmas. This is another 
Flemish pear, which the writer has cultivated from 
the graft to the fruit. The fruit are large, swelling 
most in the middle, and diminishing both ways. The 
stalk is short and thick ; the eye small and sunk. 
The colour green intermixed with russet, covered 
with numerous brown spots, the whole turning to 
light lemon-colour when ripe. The flesh is very 
melting, and well charged with an agreeable high- 
flavoured juice. Suitable for the dessert. 

The tree grows well, is hardy, and a good bearer 
on the quince stock. In warm situations it may 
answer as a standard : but will certainly answer on 
an east or west aspect, especially in parts far north 
of London. When intended for standards, they 
should be worked on free stocks. 

There is a Scotch pear which ripens about the 
same time, called the winter Achan, highly praised 
by Leslie of Edinburgh. The fruit are middle sized ; 
tapering rapidly to the stalk, which are also middle 
sized. The skin is smooth, of a dull brown colour 
nearly all over, with numerous grey dots. The pulp 
is melting, juicy, and of a good flavour. The fruit 
do not arrive at so great a perfection in the south of 
England, as they do in Scotland. 

Y 



322 



PEAR. 



38. St, Germain P. — In use from November till 
the middle of January. This is an old English 
favourite, being found in most collections. The fruit 
are above the middle size, handsomely shaped, being 
somewhat lengthened out. The stalk is short and 
bent ; the eye small and prominent. The colour 
yellowish green, skin roughish and rather thick. 
The pulp is melting and high flavoured, when well 
grown : it is altogether one of our best winter pears. 
The tree makes a fine wall tree, and is in general a 
good bearer. No tree thrives better in a light shallow 
loam on a dry bottom, and no pear is of less value if 
grown in deep, rich, heavy soil. The fruit becomes 
insipid, gritty, and not worth presenting at table. 
This variety is easily known by its green shoots, 
narrow leaves, which are somewhat reflexed at the 
edges, and by its small compact bunches of flowers. 
The tree is apt to produce distorted fruit, which 
should always be cut off along with all supernume- 
raries that may set. 

Where there is room, plants on free stocks should 
be chosen; but for low walls, or confined spaces, the 
quince stock is the most eligible. 

Late Winter and Spring Pears, 

39. Beurre d'Aremberg P. — In season from the 
middle of December to the end of January, some 
years longer. This pear has been recommended by 
the late Mr. Braddick, and which is a sufficient 
guarantee of its excellence. The fruit are full the 
middle size, in shape like the brow^n beurre, but not 



PEAR. 



323 



quite so much swelled at the base. The eye is small 
and shallow ; the stalk short and stout ; colour is 
first light green with a little russet, afterwards light 
yellow ; skin thin, the pulp melting, juicy, and well 
flavoured. On a wall, or as an espalier in a warm 
situation, it will succeed : and if trained in the curved 
manner it will sooner become fruitful. It is a rival 
of the Colmar, and to have it in perfection it should 
have the same culture as the other beurr^s. 

40, Colmar P. — Ripens in the latter end of No- 
vember, and continues in use till March. On this 
account it is one of the most estimable of winter 
fruit ; being generally of a large size ; the eye is 
large and in a deep hollow ; the fruit largest in the 
middle ; stfilk short, stout, and a little bent. The 
skin is smooth, dull green, with sundry yellow spots, 
and in fine seasons has a little colour next the sun^, 
the whole turning yellow when mature. The pulp 
has all the qualities of a good fruit, melting, juicy, 
and richly flavoured. The tree raised on the pear 
stock is vigorous, requiring much room to extend 
itself, and should have the warmest aspect that can 
be afforded ; and if planted on a properly prepared 
border, it will prove a better bearer than it generally 
has credit for. Like some other sorts of pears, the 
Colmar takes readily on the quince, but the trees, 
though sooner fruitful, are not lasting, nor are the 
fruit so good, either for eating or keeping. 

41. D'Juch P. — In use for the table, according to 
Forsyth, from December till April. The fruit are so 
much like the Colmar, that the description of one 

Y 2 



324 PEAR, 

may very well serve for the other. This, however, 
is rather broader at the base, and more bluntly ter- 
minated at the stalk. This also keeps longer, and 
comes rather earlier into bearing" ; and moreover in 
general a better bearer. For these last properties 
it has been in high repute : but it is questionable, 
after all, whether it equals the old Colmar in flavour. 
What has been said of the stock, and other matters 
relative to the Colmar, is applicable to D'Auch also. 

42. Passe Cobnar P, — R\pe durins^ the two first 
months of the year. The specific name passe is not 
given to signify that it is superior in quality to the 
old Colmar ; but from its hardiness, and prolificacy, 
either on standards or against walls. It, however, 
in this country requires the warmest aspect, as ad- 
vised by Mr. Braddlck. This pear is also called 
Chapman's, for what reason the writer does not 
exactly know, but he would beg to caution nursery- 
men not to imagine that there are two sorts. 

The fruit are about the middle size, shaped like 
the old Colmar, but rather more flattened at the stalk, 
^'hich is stout, and a little longer than its namesake ; 
the eye is large but depressed. The colour dark 
green, a little russety, with a slight dash of red next 
the sun : the whole becoming yellowish when ripe. 
The pulp is mellow and richly flavoured. It forms 
a fine healthy tree ; if for standards, one of the first 
class : but, as stated before, its proper place is a south 
wall. The proper stock is the common pear, on 
which it grows rapidly ; how it will answer on the 
quince, the writer has not ascertained. 



PEAR. 325 

43, Gloux Morceau P. — Keeps from November 
to March. This is another French or Flemish va- 
riety, lately introduced, and though not so delicious 
as its name imports, yet it is a good pear, and worthy 
of cultivation. The fruit are large ; the stalk deeply 
inserted ; eye small and hollow ; colour dull greei^, 
covered with numerous specks, changing but little 
in ripening. The pulp is partly melting, but not so 
much so as some others ; juice tolerably abundant, 
and when thoroughly ripened on a wall no doubt 
rich . 

Judging from the young trees now in training, it 
promises to be a vigorous grower ; and if it prove 
hardy enough to rank as an orchard fruit, will be a 
great acquisition ; but it is more than probable, that 
to have this pear in perfection, it must be placed 
among our wall fruit. In nursery training for stan- 
dards, the head should be kept thin ; otherwise there 
will be a head of fine wood, instead of a fine head of 
fruitful shoots. 

44. Rot/ale d'Hiver P. — The royal winter is in 
use during January an<3 February. This pear is not 
noticed by Miller, though well known in his time. 
The fruit are full middle size, longish, in shape like 
the summer bon chretien, having a few ridges about 
the insertion of the stalk, which last is long and 
slender. The eye is small and hollow ; the colour 
yellowish, with a little red towards the sun; the 
whole dotted with brown specks. The pulp is 
yellowish, partly melting, and charged with a well- 
Savoured juice. It does wxll on pear stocks ; the 



326 



FEAR. 



writer never having tried it on the quince. Were 
this pear better known, there is no doubt it would 
be more extensively planted than it is. 

45. Muscat d'Allemagne P. — Fit for the table in 
March and April. The fruit are full the middle size/ 
longish, russety, but reddish towards the sun. The 
stalk is slender and of middling length ; pulp melting, 
tinged with yellow ; juice not very abundant, but of 
a rich musky flavour. The tree forms a fine wall 
tree, and requires the warmest aspect ; the shoots 
long and curving ; leaves deep green, and slightly 
waved at the edges. The tree is a middling bearer ; 
but its long-keeping property makes it a desirable 
sort, and should gain for it admittance into every 
collection. It takes readily on the common pear stock ; 
nor does it appear that the quince stock would be 
proper, unless required to be planted in strong soil. 
These late pears should be laid gently in a heap for 
a few days after they are gathered; and before putting 
away on the shelves, or in jars, should be well wiped 
with a dry cloth. 

46. Lent St, Germain P, — Fit for table during 
March and April. Duhamel has given this pear a 
higher character than it deserves when cultivated in 
England. The difference of climate is probably the 
cause. The fruit are full the middle size ; some 
years large ; much swollen in the middle, diminish- 
ing to the stalk, which is short and slender ; the eye 
small and shallow, colour light green, but speckled 
all over with white. The flesh is half-melting, well 
flavoured, but not over juicy. These qualities, how-^ 



PEAR. 327 

ever, vary with the season, soil, and situation. It 
seems to abhor a quince stock, and is wholly unfit 
for any situation but a warm wall. 

47. Easter Bergamot P, — Begins to ripen in the 
fruitery about the end of January, and continues good 
for four months afterwards. The fruit are large, 
nearly globular, but lengthened a little towards the 
stalk, which is short and thick, strongly inserted in 
the fruit. The eye and cavity round it small : general 
colour, green ; skin rough, with brown tubercles, 
becoming yellow when ripe. The pulp breaking and 
partly melting, charged with sweet, agreeable juice. 
The fruit, however, are only passable under the best 
treatment : without a warm wall, a dry shallow 
border, Bcc. the produce are only fit for the kitchen. 
If the writer mistakes not, the tree is apt to produce 
flower buds on the points of the summer shoots ; in 
which case they should be laid in, rather than cut 
off. 

There are at present several other pears of a 
similar description to the above, but as none appear 
to be superior, and two or more identical with it, 
more experience is required before they can be so 
far recommended as either substitutes, or supplanters 
of the old sort. There is one exception however, 
viz, Le Prince de Printems, which being recommended 
by the late Mr. Braddick, demands on this account 
every attention of the British cultivator. 

48. Bo?i Chretien dH Hiver P. — In use during the 
spring months. The fruit, when well grown, are very 
large ; pyramidal shape, though not uniformly so : 



the eye large, in a hollow ; stalk short and strongly 
inserted ; colour brownish yellow, deepening as it 
ripens, with a tinge of soft red on the exposed side. 
The pulp is tender, melting, and full of rich sugary 
juice, being altogether one of our very best keeping 
pears. What Miller has stated concerning the cul- 
ture of this fruit is well founded, and has been often 
proved in the practice of the writer, viz, I am fully 
persuaded," says Miller, if this sort be grafted on 
a free stock, and planted in a good kindly loam, on a 
dry bottom, and against a south or south-east wall, 
with the branches at full length, it w^ould be more 
esteemed than it has hitherto been in England.'* 
This was an early lesson for the writer, as he hopes 
it will be to every young planter who may read this 
memorandum. 

Baking Pears. 

49. Double Blossomed P, — In use from January 
to May. This pear, originally from France, has two 
good properties, it being both useful and ornamental. 
Miller says, it is the best pear in the world for 
bajjiBf-or comfits." The fruit are full the middle 
size ; the eye is small ; stalk long and straight ; 
general colour green, becoming yellow when ripe, 
but retaining a dash of reddish purple on the sunward 
side. The skin is smooth and thin ; flesh tender 
and juicy, and certainly a fine fruit for the oven. 
The tree belongs to the first class in the orchard, 
being of stately growth. 

50. Cadillac P,— In use from December to ApriK 



PEAR. 



329 



or longer. This is one of the hest, for either the 
cook or confectioner, and has been long in this 
country. The fruit are large, and of great diameter 
near the eye, diminishing rapidly towards the stalk, 
which is short, thick, and strongly inserted in a 
shallow cavity ; colour brownish yellow, with a red 
blotch next the sun; the whole yellow when ripe. 
This is a hardy and gross-feeding tree, very common 
about old farm houses, where it attains a large size. 
The tree however requires shelter, as the heavy fruit are 
liable to be thinned by the wind before they are ripe. 

51. Uvedale's St. Germain P. — In use from Decem- 
ber to May. This is the largest pear grown in this 
country, weighing sometimes from thirty to forty 
ounces. The fruit are of a long shape, greatest 
diameter near the eye, somewhat contracted about 
the middle, and tapering bluntly towards the stalk, 
which is short and thick. The eye is large and in a 
hollow : general colour dark green, intermixed with 
russet, and sometimes red tinted towards the sun. 
The skin is thin and smooth ; and though not so high 
coloured when stewed or baked as the Cadillac, it is 
equally well flavoured. It forms a fine healthy 
tree, and of stately growth, but unsuitable for the 
orchard, by reason of the heavy fruit, which are 
shaken from the tree with the least puflf of wind. 
As an espalier, or on an east wall, it well repays for 
the space allowed and care bestowed on it, as it is 
a good bearer, and equally serviceable in the second 
course of high cookery, as the more delicious pears 
are in the dessert. 



330 



PEAR. 



The finest tree of this sort which the author had 
under his care, was a dwarf planted against a wall, 
and trained with two upright stems, whence hori- 
zontals were led curvingly to the distance of twenty- 
five feet on each side. The double stem and curved 
position of the branches caused early and constant 
fruitfulness much more certainly than if the stem had 
been single, and the branches straight. 

These baking pears require free stocks, and a 
stronger description of loamy soil than other pears. 

There are three or four other sorts of baking pears 
which the writer is acquainted with, viz, the livre 
or pound pear, black pear of Worcester, &c. ; but 
they are all inferior to the three sorts described 
above. 

Pears for Perry, 

This class of pears need not be described, as they 
may be had from any nurseryman, if ordered by 
name. Everybody may rely on the opinion of Mr, 
Knight, as an excellent judge of such fruit, and 
who has recommended the following as of the best 
quality for the manufacture of perry ; viz, the Bar- 
land, Holemore, Longland, Oldfield, and the Teinton 
squash. These are the sorts most in repute in He- 
refordshire, Worcestershire, and other perry-making 
counties in the West of England. 

A few concluding remarks on the management of 
the pear tree, may end this section of the treatise. 
And, first, respecting the lopping or cutting back 
the branches of trained trees on walls or espaliers. 
It very often happens, that old trees bear no fruit 



PEAR. 



331 



but at the extremities of the branches ; and when 
these encroach on the trees on each side of them, 
either one or other requires removal. In this case 
the writer advises, rather than remove the pear 
trees, to prune the branches back to near the stem. 
From the bases of these, a new birth of young shoots 
will be produced ; and which, if trained along to fill 
up the vacancy made by the removal of the old 
branches, will soon become fruitful, and, in fact, a 
renovation of the tree. When such a proceeding 
becomes necessary, it is best done gradually ; that 
is, one-third of the branches may be cut back in one 
year, as many more in the next, and the remainder 
in the third year : this will be found better than cut- 
ting the whole back at once. 

In the general management of pear trees, the 
author is fully persuaded that moderate growth, and 
consequent prolificacy, may be given, by paying at- 
tention to grafting upon proper stocks, planting in 
light and shallow soils, prevention of unnecessary 
growth by disbudding in early spring, and the least 
possible application of the knife ; and, by avoiding 
deep, rich, over-moist borders, will together accom- 
plish the wishes and expectations of the planter, and 
render unnecessary all those fanciful and contorted, 
or rather distorted, schemes of training, ringing, 
disbarking. Sec, so much recommended by writers, 
and relied on by some practitioners. A tree may 
certainly, with proper treatment, be kept in mode- 
rate health and fruitfulness, without doing violence 
to either its natural habit or constitution. 



332 



PINE APPLE. 



SECT. XX. 

OP THE PINE APPLE, 

The early history of the introduction of the pine 
apple (ananassa saliva of botanists) into this country 
has been so often before the public, that it is unne- 
cessaiy to go into any minute detail on this branch 
of the subject. Suffice it to observe, that the first 
plants cultivated in England were received from Hol- 
land ; but whether first fruited in the royal gardens 
of the first or second Charles, in those of William 
and Mary, or in that of Sir Matthew Decker, of 
Richmond, is not clearly ascertained. There is no 
doubt, however, that, during the reign of William 
and Mary, many plants were received and distri- 
buted in this country, chiefly through the exertions 
of M, Bentinck, the progenitor and founder of the 
noble family of Portland. 

The first houses built for the reception and culture 
of pines, were on the Dutch principle ; viz, low close 
pits, warmed by smoke flues, and a bed of some 
fermenting material to place the pots containing the 
plants in. In the course of time, and as a better 
knowledge of the nature of the plant was acquired, 
houses of more ample dimensions, and far more com- 
modious than low pits, were erected ; and the cul- 
ture of the pine apple soon took a systematic turn, 
and became a distinct branch of British horti- 
culture. 



PINE APPLE. 



333 



As the plant, while it yields its fruit, also pro- 
duces living progeny, these are to be nursed up with 
every care, and forced into their utmost amplitude 
in the shortest possible time. They are called crowns 
and suckers. The crowns are produced on the top 
of the fruit ; and these, when nursed up, form the 
largest plants, and yield the largest fruit : but they 
require a longer period to bring it to perfection. 
The suckers are produced from among the lower 
leaves; and which, when separated from the mother 
plant, make the most convenient and soonest fruited 
plants. 

In all that has been written by Kennedy, Speech- 
ley, and others, on the culture of this fine fruit, and 
from the long experience of the writer, there is one 
obvious rule of practice established, which should 
never be lost sight of or neglected, — namely, that, 
from the moment the crown or sucker is rooted up 
to the time its fruit begins to ripen, the plant should 
sustain no kind of check whatever. The growth 
should be, from first to last, a uniform progression, 
without pause or hindrance, in order that the plant 
may attain its utmost volume, and produce full-sized 
fruit in the shortest time. 

As there are, during the process of raising the 
plants, different grades of them as to age and for- 
wardness, different places are required for their cul- 
ture : hence the stock of plants has been separated 
into two grand divisions ; viz, fruiting and succes- 
sion plants. For the first, houses are purposely 



334 



PINE APPLE. 



built, in which they yield their fruit and ofifspring, 
die, and give place to the next grade of successors. 
For the second and more numerous division of the 
stock of plants, there are also appropriate buildings, 
called succession houses. In these the second class 
of plants are cultivated, till they are fit to be re- 
moved to the fruiting house. The lowest order of 
plants are the young crowns and suckers of small 
size, and which are usually kept in frames on dung 
hot-beds. 

From this account of the buildings and disposition 
of a stock of pine apple plants, the reader will easily 
perceive how they are forwarded from small to full- 
sized plants, and also how the different grades suc- 
ceed each other in the different buildings erected for 
them. The grand object of the manager is to have, 
in the month of October in every year, as many full- 
sized plants as will completely fill the fruiting-house ; 
for in that month the plants are shifted for the last 
time, and then are placed in their final stations. 

Some former and able pine growers, particularly 
the early distinguished James Justice, Esq., of 
Creighton near Edinburgh, endeavoured to combine 
all the necessary buildings in one, by having what 
was called a double house ; that is, a house of great 
width, the roof extending over two bark pits ; that 
in front intended for succession, and the back one 
for the fruiting plants. This was imitated by 
Speechley at Welbec, and with great success. But 
it is generally found, that such large houses are not 



PINE APPLE. 



335 



so suitable for the expeditious culture of the pine 
apple as smaller houses, where there is greater com- 
mand of heat, &c. 

In Kennedy's, Speechley's, kc, writiiigG on the 
management of the pine apple, it would appear that 
they tried too much to make a seasonal plant of it ; 
that is, to grow the plants so equally, as that they 
should all show fruit and ripen together. Now this 
is neither natural to the plant, necessary in the cul- 
ture, nor is it at all convenient for the table of the 
proprietor; because there is, under this manage- 
ment, a glut at one time, and a total privation at 
another. The plan, however, is no longer regarded 
so precisely by our best pine growers, many of 
whom would feel much disconcerted could they not 
provide a pine apple on any day of the year it might 
be called for. 

With this deviation from Speechley's system of 
culture just mentioned, the usual process of growing 
pines is briefly as follows : viz. As soon as the 
crowns and suckers are separated from the old 
plant, they are stuck into the bark pit to strike 
root. When this takes place, they are immediately 
potted, and plunged among old bark on a dung hot- 
bed previously prepared for them. Here the heat 
should be as lively as that from whence they have 
been taken : here, too, they must be shaded when 
necessary; and, after they begin to grow, be fre- 
quently sprinkled with warm soft water. This will 
keep the air in the bed sufficiently moist ; and great 
care must be taken to maintain a brisk heat at hot- 



336 



PINE APPLE. 



torn, by applying linings of well-worked dung. The 
effluvia or steam from well-worked stable dung is 
particularly grateful and nourishing to the leaves of 
the pine, and at the same time the best defence 
against all the insects to which the plant is subject. 
In the mean time the plants are advancing in size, 
and will require shifting into larger pots from time 
to time. The state of the roots in the pot always 
indicates when they require a larger size; and it 
sbould be considered, that the smaller the shift the 
better — that is, the new pot should just admit the 
entire, undisturbed ball, with a surrounding space 
of not more than half an inch to be filled up with 
fresh compost. This treatment is continued in hot- 
beds, and also during their passage through the 
succession-house, till they have gained their full 
size. 

But during this progress there is a certain period, 
namely, in the beginning of March, when the plants 
may be subjected to what may be called a very un- 
natural act of cultivation : this is the practice of dis- 
rooting. Such a mutilation is supposed to be neces- 
sary, because the original ball of earth containing 
the roots must be by this time exhausted of most of 
its nutritive qualities, because old roots are use- 
less to a new growth, and because the future growth 
must be supported by a new set of roots which will 
be produced from the joints above the place of those 
cut away. The succession plants are therefore, in 
the beginning of the above-named month, shook out 
of their pots, divested of all the old roots, and part 



PINE APPLE. 

of the dead bottom of the stem also, together with a 
few of the bottom leaves. Thus trimmed they are 
repotted in fresh soil, and replimged in the bark- 
bed, which is also at the same time turned, and re- 
newed by a fresh supply of new bark. Here the 
plants make a fresh start, and usually grow rapidly, 
in consequence of the assistance derived from the 
new roots, the fresh soil, and renewed temperature 
of the bed. In repotting pines, they should always 
be placed deep in the pot, for the reason alluded to 
above, viz, that the new roots being produced higher 
and higher up the stem, they should be invited to 
come forth by the compost being raised above the 
bottom of the leaves. At this disrooting season it 
should be considered whether a few of the strongest 
may not be required to come into fruit before the 
rest in the following season ; and if so, these must 
not be shook out of their pots, but only shifted into 
larger ones without mutilation of any kind. Such 
will start into fruit sooner, but the fruit will be small 
sized. 

The succession plants thus shifted and placed for 
the summer, will advance prosperously if the bottom 
heat be enough (from seventy to eighty degrees 
Fahrenheit), the temperature of the house never 
below sixty, and always rather moist than dry. In 
very hot sun-shiny weather, shading is often very 
serviceable to pine plants ; and at such times the 
paths, flues, &c. as well as the plants, should be fre- 
quently sprinkled with water. Such management 
regularly bestowed, with daily supplies of fresh air, 

z 



338 



PINE APPLE. 



will cause a robust stocky growth, and put them 
in prime order to go into fruit pots in October. 

Some pine growers use no succession house, 
raising all their plants to the fruiting size on dung 
hotbeds. This is not a convenient plan : but where 
there is a command of means it is a very successful 
one, the plants being got up into a fruiting bulk in 
a comparatively short time. 

At the last shifting, the plants are removed into 
larger pots, filling round with fresh compost ; the 
bark turned, receiving a supply of fresh, and the 
plants replunged therein. If there be fear that the 
heat will rise too strong, the pots should only be let 
in half their depth, and as the heat subsides, be 
either plunged to their full depth, or have the sur- 
face among the pots made up by fresh bark. The 
same may be required in the spring, to enable the 
plant to perfect the fruit, and which also very much 
assists to strengthen the suckers. 

Trials have been made to grow pines on shelves, 
instead of plunging the pots in beds of bark or leaves, 
and the plan has partly succeeded ; but it must be a 
slower process ; and unless the air in the house be 
kept very moist, and of equal temperature, the roots 
close to the sides of pots must often be injuriously 
affected. Pines have also been grown without pots, 
in a bed of earth over a steam chamber ; good fruit 
have been produced in this way, but it is a trouble- 
some plan, and without any advantages. 

Next to the proper treatment of pines as far as 
regards light, heat, air, moisture, and situation, pre- 



PINE APPLE. 



339 



serving them from the attack of insects is a material 
point. Whenever we see the plants growing heai- 
thily, there we seldom see insects ; but if they be- 
come stunted or sickly, immediately do insects make 
their appearance. Many remedies have been adver- 
tised for the destruction of the different insects 
which infest pines ; but the writer used but one, which 
he always found eflScacious. This was nothing more 
than sponging the plants with soft water, to a gallon 
of which was put half a pint of tobacco liquor ; and 
while yet moist, dusting the leaves with a hair- 
dresser's puff, charged with the following ingredients 
in powder, viz, 

1 lb. Sulphur Vivum. 

4 02. Camphor fine powdered, 

1 oz. Stone Vitriol ditto. 

2 quarts of Soot finely sifted. 

The whole to be well mixed, and kept dry in a jar 
closely corked when not wanted for use. After this 
application, the plants should be kept in moist heat 
for a few days, at the end of which time all the in- 
sects will have fled. 

The best compost for pines, is equal parts of 
melon and cucumber soils mixed together ; or, what 
will be easier understood, soft loam taken from under 
the turf of an old meadow or pasture, and mixed with 
half the quantity of good rotten stable dung. This 
laid together for a month or two, and turned and 
broken till all is intimately incorporated, will be lit 
for use : it should neither be sifted nor screened. 
The collecting and putting together many different 



340 



PINE APPLTH, 



kinds of dung*, and other substances, the writer has 
found of no manner of use. Lig^ht fresh loam en- 
riched with rotten dang is all that is necessary. 

In potting' the plants, care should be taken that 
the pots be well drained with pot-sherds, and the 
bottom dusted with a little soot to offend the worms. 

The best form of pots for ])ines should be deep, 
in proportion to their width ; wide and shallow pots 
are not at all suitable. Even for fruiting plants, the 
pots do not require to be so large as many imagine ; 
a pot of eight inches diameter, and nine deep, is 
quite sufiieient for a queen pine. 

Having made these general observations, there re- 
mains to be noticed the different varieties of this 
matchless fruit now cultivated in British gardens, 
viz, 

1. ^ueen Pine, — This is the oldest, as well as one 
of the best of our sorts in cultivation. It is the most 
hardy, and most to be depended upon for a regular 
crop ; easily distinguishable from others by its 
shorter leaves, and strong spines. The leaves are 
covered with a leprous mealiness, which insects ap- 
pear to be fond of. The fruit are oval ; colour deep 
yellov/ ; pips prominent and pointed ; pulp yellow, 
and full of a rich acid juice of a peculiar flavour. 
The fruit vary in weight according to cultivation, 
generally from two pounds to five, but very rarely 
the latter. A gardener named Griffin, cut in the 
year 1805, twenty-four queen pines, which weighed 
together one hundred and eighteen pounds three ounces , 
an amazing and valuable crop ! 



PINE APPLE. 



341 



2. Riplei/ P. — Is the broad-leaved, or old Ripley, 
§0 called to distinguish it from other Ripleys, which 
are inferior sorts. The habit of this is much like 
the queen, and like it is an early and regular bearer. 
The leaves are broad, mealy, spreading, thinly set 
with spines. The fruit oval, more swollen in the 
middle than the foregoing. The pips prominent and 
pointed ; colour both externally and internally paler 
than the queen, but has a very rich and plentiful 
Juice. The average weight of this pine is about 
three pounds, occasionally above four. 

3. Brown or Black Antigua P, — This is one of 
the highly valued sorts. The leaves are very long, 
narrow^ and of a dark green, tinged with pale purple, 
and mealy ; spines strong, pips broad and flat. The 
colour of the fruit is first very dark green, but 
changes to yellow in ripening. The pulp is pale 
yellow, tender, and abounding with Juice of excel- 
lent taste and quality, especially if cut when begin- 
ning to change colour in the summer months ; later 
in the season, it should remain till it is quite yelloWo 
The weight of the fruit varies from four to six pounds, 
more or less, according to cultivation. This variety 
of pine is apt to produce suckers under the fruit ; 
these with care make good stocky plants, but while 
on the stem they rob the fruit. 

4. Black Jamaica P, — This is a very fine but late 
fruit, not ripening till winter, but even in that season 
it retains its flavour. The leaves are very like those 
of the black Antigua, but rather less keel-shaped. 
The colour of the fruit is first dark brown, becoming 



342 



PINE APPLE. 



yellower in ripening, and when full swelled. Tlie 
shape pyramidal ; weight from three to four pounds, 
more frequently the former. The pulp is compact, 
and though less succulent than some others, it is 
much esteemed for its fine rich flavour. 

This variety of the pine requires a greater degree 
of heat than most others, and if not kept up, from 
the time it shows fruit till it is quite ripe, becomes 
contracted near the crown, so as to deform and render 
it unsightly. 

The late ripening of this, and a few other varieties, 
has suggested the propriety of having a subdivision 
of pinery laid off for, and appropriated to these slow- 
fruiting and late sorts ; and which would certainly be 
better than mixing them indiscriminately, or even 
having them at one end of the same pit. In this, 
and in some other particulars, there is yet room, not- 
withstanding all our late improvements, for further 
amendments in hot-house building. 

The black Jamaica produces fine suckers, and 
which often emit roots before they are separated from 
the parent stem ; and though these make fine stocky 
plants, neither they nor the crowns can be forced to 
produce fine and perfect fruit before the third year ; 
sometimes, indeed, not till the fourth year. A " new 
black Jamaica" has been lately introduced, which is 
much cultivated and esteemed in the West Indies : 
if it be found to excel the old sort, it is well worth 
looking after. 

5. Brown-leaved Sugar Loaf P. — So called to dis- 
tinguish it from another variety, having somewhat ctf 



PINE APPLE. 



343 



a, striped leaf. Of the brown-leaved, this is decidedly 
the best. The leaves are long, hollow, of a dark green 
colour, and finely indented on the edge. The fruit 
is elegantly pyramidal ; average weight about four 
pounds ; colour pale green, gradually turning yellow 
on ripening. The flesh is yellow, firm, abounding 
with a quick acid but rich juice of exquisite flavour. 
The pips are large and flat ; and when these yield 
under the pressure of the finger, the fruit is in per- 
fection, and much better than if dead ripe. This 
also is a late ripener, and on that account useful as a 
succession sort. It has been long in England, being 
described by both Miller and Justice. 

6, Montserrat P, — The leaves rather long, hollow, 
keel-shaped, of a glossy dark green colour, and finely 
indented on the edges. The fruit is somewhat oval, 
and much swollen in the middle ; colour a yellowish 
brown ; flesh also yellow, melting, and full of well- 
flavoured juice. Average weight three pounds. This 
variety often ripens its fruit in winter, and is then as 
well-flavoured as some others are which ripen in 
summer. It may also be kept for a considerable 
time before it decays. 

7. Havannah P.— This is a second-rate sort. The 
leaves are remarkable from being spineless, except a 
few near the points, their colour light green, verging 
to brown at the bottom. The fruit is oval, with 
broad pips, resembling the Montserrat, dark at first, 
but afterwards changing to lemon colour. The pulp 
is pale yellow, with a tartish flavour, requiring a 
little sugar when eaten. When the plant is well 



344 



PINE APPLE. 



grown, the fruit sometimes weigh five pounds ; but a 
pound and a half less is nearer the average. This 
sort does not readily produce suckers ; the crowns 
should therefore be carefully preserved ; and though 
these do not fruit so early as suckers, they make 
much stronger plants. 

8. Enville P. — This fine variety originated at En- 
Yille, a seat of Earl Stamford's, in Staffordshire. It 
was unknown to Speechley, as it is not noticed in 
his treatise. The leaves are large, and mealy ; spines 
not so strong as some others. The fruit are large, 
being of a handsome oval shape, a little flattened at 
top. The pips are large, and not so flat as those of 
the Antigua. Colour when ripe, orange ; the pulp 
yellowish, very melting, juicy, and highly-flavoured. 
Average weight between three and four pounds. 

This is certainly one of our best pines, but it 
requires a high temperature, and twelve months 
longer time to bring it to perfection. It has also 
the property of keeping good a week or ten days 
after it is cut, and much longer if kept on the plant 
in a cool part of the stove. There is another called 
the new Enville, of which the writer knows nothing 
but from report ; the fruit is said to be larger. 

9. Silver Striped-leaved P, — This and another 
called the striped Surinam, are cultivated more for 
curiosity or ornament, than for their value as fruit 
plants. 

The foregoing are the pines which the author has 
cultivated (except the Surinam), and which he can 
recommend according to the description given of 



PINE APPLE. 



345 



them. Were he called to name a collection of these 
fruits, which would be at once profitably and easily 
cultivated, he would only mention four, namely, the 
Queen, Ripley, Sugar Loaf, and Antigua, as com- 
prising every excellence to be found in this family of 
plants. For though there may be many varieties, or 
pretended varieties, advertised in nurserymen's cata- 
logues, none will be found superior to the above 
four. 

There are several other pines in cultivation in 
private gardens, which the author is only acquainted 
with from report. One called the white Providence 
is remarkable for the great size of the fruit, which 
by several cultivators has been grown to the w^eight 
of from ten to fourteen pounds ! 

Another sort, called the Anson or Otaheitan, is an 
admitted excellent sort ; and according to the very 
successful cultivator of it, Mr. M'Murtrie, is an 
admirable fruit, and deserves to be in every collec- 
tion. In some catalogues we find both the Anson 
and the Otaheitan ; thus giving the same fruit a 
double name,- which can serve no good purpose, and 
only cause disappointment. 



SECT. XXI. 

OF THE PLU3I. 

The plum is the prunus domestica of botanists, so 
called in contradistinction to the wild sorts, viz. the 
sloe and buUace, found in our woods and hedges. 



346 



PLUM. 



We are indebted to our neis^hliours, the French, 
for the greater number of the domesticated sorts 
now in cultivation, and which are about to be de- 
scribed. 

The proper stocks for working them on, are the 
common plum, and the Brussels stock ; the former 
for dwarfs, and the latter for standards. 

The soil advised for the apricot is also suitable for 
the plum ; indeed, the latter is not very nice as to 
soil, provided it is neither sheer sand, nor over 
strong loam or clay. In planting, the same parti- 
culars advised for the apricot are to be observed. 

In training the plum, the fan method is the best, 
especially on walls ; because as the best fruit are 
produced on the young wood, an annual supply of 
this should be laid in ; and which is easier done by 
fan training, than in any other way. Some few may 
be trained horizontally, but they will be noticed in 
the descriptions. 

Standard plum trees require little or no pruning 
after their first branches are thinned and fairly set 
off. They will take their natural forms without 
further assistance from the pruner. 

The sorts are arranged in the order of their ripen- 
ing ; which is a point always to be regarded in writ- 
ing a catalogue of fruits. 

1. Jaune Hative P, — Ripe from the middle to the 
end of July. This is the early yellow of the French, 
and the white primordian of the English gardens. 
This fruit is chiefly valued for its earliness, being 
the first to appear with the apricot. 



PLUM. 

They are small, oval, and of a light yellow colour, 
withm as without, and with a tolerable share of 
agreeable juice. The stone is small, and from which 
the pulp parts freely. 

The tree will answer on any aspect, but one or 
two should have places on a south wall, to forward 
the fruit as much as possible. They require but a 
small space, and when in flower may be covered like 
other wall trees. It is a good bearer, but should 
never be allowed to carry too much fruit at any one 
time ; as this is hurtful to the present, as well as to 
future crops. Defructification should be exercised 
for the well-being of all plum trees, as well as all 
other kinds of trained fruit ; so need not be again 
repeated. As what is called the bloom on plums 
has a rich appearance at table, care should be taken 
that it be not rubbed off in gathering. 

2. Early Red or Blue Primordian P, — This plum 
comes in very quickly after the preceding, and should 
have a place next to it on the same aspect, in order 
to continue the supply till succeeded by others. 

The fruit are rather larger than the last, but much 
the same shape. The colour a deep red, with much 
bloom of a bluish cast. The flesh is yellow, pretty 
juicy, and of a peculiar, though pleasant flavour. 
This variety is not mentioned by any of the early 
French writers, but is described by Parkinson two 
hundred years ago. 

3. Precoce de Tours P, — This is a French plum 
introduced here many years back, and is much re- 



348 



PLUM. 



garded for its earliness, being fit for table at the end 
of July. 

The fruit are larger than either the two preced- 
ing, nearly oval; colour dark blue or purple, thickly 
covered with violet bloom. The flesh parts from 
the stone, which is small ; is yellow, and of a very 
pleasant flavour. 

This plum is very differently described by some 
modern authors, and which is another proof of the 
defective state of many of our fruit lists. 

The bloom of this variety is its greatest ornament: 
which if it happens to be rubbed off in carriage, or 
in gathering, may be recovered by covering the fruit 
for a few hours with nettle tops. 

4. Morocco P. — Ripe in the end of July and be- 
ginning of August. This is called the early black 
damask by the French ; how it got the name of 
Morocco here is uncertain. It is a fine looking fruit, 
but of inferior quality. They are about the middle 
size, and nearly round ; colour dark purple, covered 
by bluish coloured bloom ; flesh greenish yellow, not 
freely melting, with acid juice, and altogether of 
second-rate quality. The riper it is when gathered 
the better ; does well on an east or west wall ; and 
gives variety to the dessert. 

The Morocco grows to a handsome standard, and 
being a prolific bearer, answers the purpose of the 
market gardener w^ell, it always meeting a ready 
sale. There is another plum allied to this, called 
the little earlv black damask ; it is a better fruit 



PLU3I. 



349 



than the rvlorocco, but not so large ; if intended for 
the dessert it should have a wall, as it is too tender 
for a standard in the open ground. 

5. Vio'et HadveP, — Ripe about the middle of 
August. The fruit are oval, rather small, and when 
ripe of a dark purple, thinly covered with azure bloom. 
The flesh is green (an unusual tint for a plum), the juice 
tolerably abundant, sweet, and well flavoured. It is 
one of our best bearers ; and therefore a profitable 
sort wherever planted. It makes a good healthy 
standard, though of moderate growth. 

6. Azure Hadve P. — Is the early blue gage, ri- 
pening about the middle of August. It is called gage 
from its resemblance in shape to the green gage. 
The fruit are rather below the middle size ; colour 
dark blue covered with a fine bloom ; juice tolerably 
abundant, but not high flavoured. The flesh adheres 
slightly to the stone, which is sraall for the size of 
the fruit. A west wall is the best aspect for this 
plum, not being hardy enough for open standards. 

6. Wilmofs Early Orleans P, — Ripens about the 
middle of August. There have been two or three 
new varieties of the Orleans plum brought into notice 
lately. They are all similar in habit to the old sort; 
but of these, Wilmot's is decidedly the best. The 
fruit are full the middle size, rather rounder than 
the old one, with a deeper furrow ; colour dark red 
next the sun, lighter where shaded. The pulp is 
light yellow, tender and melting, the juice rich and 
abundant. The fruit are greatly improved by being 
trained on an east or west wall. The pulp parts 



350 



PLUM. 



freely from the stone, which makes it a favourite 
with the cook and confectioner ; and not less so with 
the market gardener, who finding it a free grower and 
a good bearer prefers it to the old sort, which conse- 
quently is less in demand than it formerly was. 

7. Drop d'Or P. — Comes in about the middle of 
August, and is one of our best dessert plums. The 
fruit are small, round, and remarkable in having a 
dimple at each end. The colour is a rich yellow, 
spotted or streaked with red. The pulp is also 
yellow, rich, melting, and charged with pleasant 
juice, and parts from the stone. The tree is healthy 
though of weakly growth ; and is best on an east, 
west, or south wall. The crop often require thin- 
ning. 

9. Fotheringham P. — Ripens with the last. The 
fruit are full middle size, oblong shape ; colour a 
deep mottled red next the sun, dotted all over with 
various sized specks, bearing a purple bloom. The 
pulp is yellow, parts from the stone, with a plentiful 
well-flavoured juice. It is in general a good bearer, 
and forms a handsome healthy tree in any shape, for 
standards particularly, as well as espaliers. The fruit 
are greatly improved by having the assistance of the 
reflected heat of a wall. 

10. Lucconi's Nonsuch P, — Ripens in the end of 
August. This probably originated with Luccomb of 
Exeter. He has given it a name, which, though not 
quite correct, is attractive. I'he fruit resemble the 
green gage ; but it is yellower, and the pulp, which 
adheres to the stone, is light green, not so melting 



PLU3I. 



351 



as the gage, though the juice is ahundant, and of a 
very agreeable flavour. From the robust growth of 
the young trees, they promise to make good standards, 
and in that character are deserving the notice of the 
market gardener. 

11. Green Gage P, — Ripens with the foregoing. 
This is a real nonsuch plum, and so has been re- 
garded ever since its introduction into this country. 
It is the Great Queen Claude of the French or- 
ehardists, and got its English name from an un- 
labelled plant of it being received by the Gage 
family from the Chartreuse Garden at Paris. The 
fruit are of a round handsome shape with a slight 
furrow, full middle size, the stalk short and thick, 
the side next the sun mottled purple and brown, 
and lightly powdered with a light blue bloom. The 
pulp is green, melting, and of exceeding rich flavour, 
nearly but not quite quitting the stone. The fruit 
are in highest perfection before they are quite ripe. 

The tree is healthy, fit for training in any way, 
and forms fine standards. It is a prolific bearer, 
and more so when old than when young. When on 
walls, the fruit should be thinned as regularly as 
apricots are. There are some spurious sorts of the 
green gage crept into English nurseries, which 
should be guarded against ; and great numbers of 
the little Queen Claude are imported from France, 
and disposed of in this country as the true green 
gage. But these fruit are easily detected by judges : 
they have not that fine red-and- brown mottled cheek 
which the true sort hav6 ; neither is the flavour 



352 



PLUM. 



equal. The only fault of the true green gage is its 
liability to crack in wet weather. 

12. Orleans P. — Ripens about the middle of Au- 
gust. This, if not the best, is certainly the most 
prolific and profitable of all its tribe. Being so well 
known, it needs no description ; but it cannot be 
too highly recommended as a useful fruit for the 
cook and confectioner ; and from walls, in fine sea- 
sons, it is not to be despised in the dessert. 

13. La Roy ale P. — This ripens about the end of 
August, and for richness of flavour is next to the 
green gage. The fruit are full middle sized, oval, 
or pear-shaped ; colour light purple on the outside, 
and bearing a blueish bloom. The pulp is fleshy, 
yellowish, parts partially from the stone, and 
abounding with juice of excellent flavour. The 
growth is delicate though healthy, producing rather 
wxak shoots of a whitish colour. It is only fit to be 
trained as a dwarf on a south aspect, in which situa- 
tion it bears so well as to require thinning. When 
ripe, it must be protected from wasps : it will hang 
on the tree till it becomes shrivelled, and then may 
be preserved as a sweetmeat. When these or any 
other fruit become scented in ripening, they natu- 
rally attract flies ; in which case soot, sprinkled on 
the border beneath, serves as some protection. 

14. Blue or Black Perdrigon P. — Ripens about 
the end of August, but continues on the tree three 
weeks or a month afterwards. The fruit are below 
the middle size, oval, and a little pointed towards 
the stalk ; colour dark purple when riPe, and thickly 



PLU3r. 



353 



powdered with blue bloom. The pulp is yellow, - 
rather clings to the stone, is rich, and highly- 
flavoured. The fruit will become dry on the tree, 
and then have a taste like dried grapes. Unfortu- 
nately the tree is a very indifferent bearer, without 
great care to protect its early flowers ; and even 
then the crop is precarious. It is a delicate grow« 
ing tree, and bears its fruit on the youngest spurs, 
a succession of which must be preserved by the 
pruner. 

15, Nectarine P. — So called from its resemblance 
to that fruit. It ripens about the middle of August 
if on a warm wall, but later as standards. The fruit 
are large, globular, and shaped like a nectarine ; 
colour purple, with a fine bloom ; pulp yellowish, 
and slightly adheres to the stone; juice, though not 
very abundant, is rich and well flavoured, and de- 
serving of a place in the dessert. This plum is of 
recent introduction, and in the Horticultural So- 
ciety's Catalogue is called Howell's Large ; and has 
been proved, in the Chiswick garden, to be different 
from the Goiiah, another new plum lately brought 
into notice. 

16. Purple Gage P, — Ripe about the beginning 
of September. This fruit has been introduced by 
the Horticultural Society. The fruit are of the middle 
size, and like the green gage in shape ; the colour 
purple ; pulp greenish white, adhering a little to the 
'^tone, and very well flavoured. This description is 
of fruit borne on a standard ; and the writer thinks 

2 A 



354 



PLUM. 



it would be improved by a wall. It is recommended 
as a profitable sort for the market gardener. 

17. White Per drigon P. — Ripens at the same time 
with the preceding. This is an old inhabitant of 
our gardens, and is one of the various Perdrigons 
which are dried in France, and exported as sweet- 
meats under the name of Brignole prunes. 

The fruit are about the middle size, oval, and a 
little pointed towards the stalk ; colour a light yel- 
low, with a few red spots on the side next the sun. 
The pulp is greenish yellow, firm, does not leave 
the stone freely, is juicy, and finely flavoured. The 
tree is a good bearer, but requires a wall to have it 
in perfection. 

18. Apricot P, — So called from resemblance. 
Ripens from the beginning to the middle of Septem- 
ber. The fruit are large and nearly round, with a 
deep furrow ; colour yellow, sometimes tinged with 
red next the sun, with a thin white bloom on the 
surface. The pulp, though firm, is melting, and 
quits the stone, yielding an agreeable, sweet juice. 

The tree takes a handsome form on a wall, and is 
generally a good bearer. 

19. Roche Corhon P, — Ripens about the middle of 
September. This is a first-rate dessert fruit ; is 
large and oval ; colour dark red on the exposed side, 
and thickly spotted with brown, and powdered with 
azure bloom. The pulp melting, slightly adhering 
to the stone; the juice abundant, very rich, and 
high flavoured. The tree is not vigorous, but forms 



PLUM. 



355 



a. handsome wall tree, and is in general a prolific 
bearer. The fruit growing sometimes in clusters, 
require thinning. A south or south-east aspect is 
the most suitable, and where the fruit will continue 
for a month in gatheringc This, like many other 
fruits, has had a plurality of names, both in French 
and English catalogues, which causes much trouble 
and blame to nurserymen. 

20. Kirke^s P. — Ripe from the beginning to the 
middle of September. This plum was introduced by 
a nurseryman whose name it bears. The fruit are 
full the middle size, nearly round, with a slight 
lateral furrow ; colour dark purple, covered with a 
fine blue bloom, not easily rubbed oflF. The pulp is 
yellowish, firm, and parts freely from the stone; 
melting, juicy, and well flavoured. It bears well as 
a standard or against a wall, and grows up a hand- 
some tree* This sort should be in every collec- 
tion. 

21. Coe^s Golden Drop P. — Ripens toward the 
end of September. A fine popular fruit, raised by a 
person whose name it bears, a nurseryman at Bury, 
in SuflPolk. The fruit are of the largest size, oval, 
yellow colour, with various red spots on the side 
next the sun. The pulp is slightly yellow, adhering 
to the stone; juicy, and of superior flavour. In 
growth the tree is vigorous, producing strong shoots 
of a remarkable brown colour, and with prominent 
buds which soon produce flowers. 

Although the qualities of this fruit, when perfectly 
ripened on a wall, entitle it to a place in the dessert, 

2 A 2 



356 



PLU3I. 



yet its great size gives it a non-inviting appearance 
at table ; it requiring too much slicing to be plea- 
santly partaken of. The tree is a prolific bearer, the 
fruit being often produced in clusters, and which 
require thinning, as much for the sake of the tree as 
for the reserved fruit. 

22. La Delicieuse P, — Ripens about the end of 
September. This is a plum of American origin, in- 
troduced into the London nurseries a few years ago. 
The fruit are middle sized, and of an oval shape ; 
general colour a light yellow, purplish on the sun 
side, with numerous specks. The pulp is also yel- 
low, and parts from the stone ; juicy, and of very 
rich flavour. The tree requires a south or south- 
east wall, where it grows and bears well. Whether 
it will do as an espalier, the author can give no opi- 
nion, as he has not had sufficient experience of its 
merits. 

23. Blue Imperatrice P, — Ripe from the end of 
September to the beginning of November. This 
favourite plum is of French extraction, and has been 
long in English gardens. The fruit are middle-sized, 
oblong, and of a dark blue colour, thickly powdered 
with a whitish bloom not easily rubbed off. The 
pulp is yellow, clings to the stone, and is of ex- 
ceedingly rich flavour, especially after it becomes 
shrivelled on the tree. 

The foregoing are what are usually called dessert 
plums. The following are more for the use of the 
cook and confectioner ; and are, in the diet of either 
rich or poor, fully as useful as any of the others. 



PLUM. 

24. St, Catherine P. — Ripens about the beginning 
lof October. This plum is in high repute for pre- 
serving ; and where they are particularly required 
for family use, a tree or two should be trained on a 
south wall. The fruit are full the middle size, of an 
oval shape, and pale yellow colour powdered with a 
whitish bloom, the side next the sun dashed with a 
little red. The pulp is firm, and adheres to the 
stone; juice not very abundant, but sweet and agree- 
able. As a standard, the tree is healthy but never 
large ; and in favourable seasons bears large crops. 

25 » Brignole P, — This is one of those plums, 
which are extensively cultivated in France for fur- 
nishing the prunes of commerce. The fruit are full 
middle size, sometimes large ; general colour yellow, 
with faint touches of red next the sun. The pulp is 
substantial, and well flavoured when quite ripe. It 
may be planted as a standard, and does well as an 
espalier. 

26. Red Magnum Bonum P. — Ripens about the 
middle of September. This plum was long cultivated 
under the name of Imperial. Miller changed it to 
the above name, by which it is now most commonly 
known. The fruit are large and oval ; colour deep 
red, bearing fine bloom. The pulp is dry, parts 
from the stone, and is a good fruit for preserving. 

This variety is sometimes substituted for the La 
Eoyale ; an error which should be guarded against as 
well by seller as buyer. 

27. White Magnum Bonum P. — Ripe from the 



358 



PLUM. 



middle to the end of September. No plum has been 
more cultivated than this ; and though it be chiefly 
used by the confectioner, it is nevertheless a very 
rich fruit, when thoroughly ripened on a south walL 
From the shape and colour, it is called the Egg plum. 
The pulp is yellow, firm, partly melting, but adher- 
ing to the stone, which is large and pointed. The 
tree bears well in any shape, either as standards in 
the open ground, as espaliers, or on walls of any 
aspect. If intended for standards, it should be 
worked on the Brussels stock trained for the purpose. 
On an east or west wall it should be allowed a space 
of twenty-five feet. 

28. Wine Sour P. — Ripens end of September. 
This is a plum of true English origin, being found 
wild in the woods round Rotherham in Yorkshire, 
and in other places in the north of England. It is 
only useful for preserving ; for which purpose the 
fruit are highly esteemed. It is somewhat larger 
than the prune damson ; colour dark purple ; pulp 
yellowish, and adheres closely to the stone ; juice 
acid, and seldom ripening so much as to be fit for 
eating. 

When domesticated, it grows to be a middling 
sized tree, but retains some of its wild character, in 
having spines on some of its young shoots. It is 
always planted as standards, and worked on the plum 
stock. 

The five last sorts are such as are chiefly used for 
baking and preserving, as already mentioned. It 



PLU3r. 



359 



only remains to make a few more remarks on the 
varieties of the plum which are used as stocks for 
other trees. 

29. The Muscle P, — So called from the colour 
and shape of the fruit. It is a wild sort ; but where 
it was first found is unknown. It has, however, 
been used as a stock for peaches and nectarines for 
these last one hundred and fifty years. The fruit are 
of inferior quality ; but, when fully ripe, are by no 
means disagreeable. The cottager should plant this 
as well as the next in the hedge of his garden. 

30. Brussels P, — This is the St. Julien of the 
French and German nurserymen, and has been long 
used as a stock in English nurseries. The fruit are 
about the size and shape of the Morocco ; colour 
dark red, or purple. The pulp parts from the stone, 
and though it has but little juice, it is not bad tasted 
when fully ripe ; but the tree must be old before it 
bears fruit. In the Horticultural Society's Catalogue, 
it is said to be used as a stock for peaches this 
is contrary to the long experience of the writer, and 
also to the opinion of the author of The Guide to 
the Garden and Orchard." 

31. Pear P. — So called from the shape of the 
fruit. A wild variety, propagated by layers to form 
proper stocks for the more tender kinds of peaches. 
Miller says, it is a good fruit for preserving ; and so 
it may, but the young planter may die an old man 
without seeing a fruit on the tree. 

32. Prune Damson P. — Ripens in the end of 
September. This is an iniproved variety of the 



360 



PLUM. 



common, being* larger and more fleshy. It is by 
some preferred for its size, but is not so good a bearer 
as the common. It is best worked on the Brussels 
stock. 

^ 33. White Damson P. — Has much the same pro- 
perties as the last ; in flavour a little superior, and 
propagated in a similar manner. It must be aged 
before it becomes a good bearer. 

34. Common Damson P, — This is, perhaps, the 
most useful of all the plum tribe, not only to the 
growers, but to the consumers of this favourite fruit. 
Damson pies and puddings are universally used in 
the season ; and are one of the cheap luxuries of the 
cottager's board. The best and most fruitful trees 
are raised from layers, and far preferable to those 
found wild, or propagated in any other way. The 
Kentish farmers make a great deal of money by 
their crop of damsons grown in the hedges round 
their fields, as well as from whole orchards of this tree 
planted in many places in that and other neighbour- 
ing counties. Wine and several kinds of sweetmeats 
are also made of the fruit. 

35. White Bullace P, — Needs but a few words. 
They should be raised from layers ; but to improve 
the fruit, and have handsome trees, they should be 
grafted standard-high, on the muscle stock. The 
fruit should be allowed to hang as long on the tree 
as consists with their safety from frost ; as they 
are far from wholesome, if dressed in their crude 
state. 

The foregoing list of plums comprises all the best 



' QUINCE. 361 

and most serviceable kinds which the writer has cul- 
tivated, and selected out of a crowd of others said to 
be in existence. There is certainly variety enough 
for any establishment ; and no doubt many will think 
that the above list, meagre as it is compared with 
others, might be improved by reduction. For a 
small garden, the writer would recommend only 
about five varieties for a regular supply of the table, 
viz, Precoce de. Tours, Wilmot's early Orleans, 
Green Gage, Kirke's, and the Imperatrice. These 
are all choice sorts and good bearers, seldom dis- 
appointing the cultivator if but ordinary care is be- 
stowed. 

There is an ornamental plum, called the myro- 
balan, to be met with in nurseries, otherwise called 
the cherry plum. As a curiosity, it is worth a place 
in the shrubbery. 



SECT. XXII. 

OF THE QUINCE. 

There are three varieties of this austere fruit, viz, 
the apple-shaped, pear-shaped, and the Portugal. 
The last is the only sort worth cultivation. The fruit 
are much swelled near the eye, and tapering bluntly 
to the stalk. The pulp is whitish, but changes to 
purple when dressed. It is made into marmalades ; 
and only used as a condiment to heighten the flavour 
of other fruit in cookery. Young plants are raised 



362 



STRAWBERRY. 



by layers, but they root slowly, remaining- two years 
on the stool, and afterwards gaining standard height 
very tardily. The quince delights in a rich moist 
soil, where it produces large fruit, but of inferior 
quality to those produced on dry soils. 

Seedlings of either of the three sorts make the 
best-rooted stocks for the pear : but require two or 
three years more than the layers before they are fit 
for the graft. A kind of medicinal wine is made 
from the cjuince in considerable quantities in some 
parts of the county of Sussex. It is used by 
asthmatic patients. 



SECT. XXIII. 

OF THE RASPBERRY. 

The raspberry is found wild in Britain, and, like 
all her other native fruits, has been, by art or high 
cultivation, brought to great size and excellence. In 
Miller^s time there were only three improved varie- 
ties, viz, the early and late red, and the old white. 
Soon afterwards, however, several new sorts made 
their appearance ; one or two direct from Flanders, 
and as many raised in England ; so that we have now 
half a dozen very good sorts. 

The raspberry will grow in any kind of kitchen 
garden soil, if it be moderately rich ; but a light free 
loam of moderate depth seems to suit it best, espe- 
cially if it be now and then refreshed with a light 



RASPBERRY. 



363 



dressing of well rotted dung. An open situation is 
necessary for the perfect ripening of the fruit, for 
without full air and light it never gains its true 
flavour. For the same reason the plants should never 
be too near together. If a quarter is to be planted, 
the rows should not be nearer than six feet ; and 
four feet apart in the rows. The plants require some 
kind of support ; either single stakes driven into the 
centre of each plant, and to which all the bearing 
wood, or canes, are loosely tied ; or ledges are tied 
or nailed to the stakes, about three feet from the 
ground, and to which the shoots are tied at regular 
distances apart. 

The rows of plants should always stand north and 
south for the sake of obtaining more sunlight ; and 
the- rows being single, there is no constant obstruc- 
tion to either the light or heat of the sun. 

In pruning the raspberry, rejecting the old and 
choosing the young shoots is the whole business. 
As the plant is apt to wander away from its first sta- 
tion, those shoots which are nearest the old centre 
should be preferred, and the rest cut away. Six 
shoots to a plant or stool, are enough among the 
rankest growing plants ; among young, or weakly 
plants, a less number must suffice. The height at 
which the bearing shoots should be pruned must be 
left to the judgment of the pruner. They produce 
fruit from two to five feet high if required, but from 
three to three and a half feet is about a medium 
height. The varieties are as follow, viz. 



364 



RASPBERRY. 



1. Wihnot's Early Red R, — This variety ripens a 
few days sooner than any other ; on this account it 
is desirable either for the private table, or public 
market. The fruit are of a fair size and good fla- 
vour ; and may be much forwarded if planted on any 
vacant spaces of a south wall. By such attention 
ripe fruit may be had in the end of June : but if the 
season be dry, they will require frequent watering at 
the root, otherwise the fruit will be small. When 
raspberries are required for the dessert or other 
uses before they come in naturally, this will be found 
the best for forcing in pots or otherwise. 

2. Red Antiverp i?.~This is without exception 
the best in cultivation. It is of vigorous growth, 
hardy, and prolific. The fruit are large, and more 
substantial than other kinds, and adapted to every 
purpose of the cook, confectioner, as well as a supe- 
rior dessert fruit. Market gardeners keep their 
plants short, and have fine crops ; and late crops 
may be had by planting a row behind a north wall, 
or against vacant spaces of it, where raspberries may 
be had in great profusion after the crop in the open 
ground is over. The canes or shoots of this variety 
are almost smooth. 

3. Yelloiv Antiverp — This fine rich looking 
fruit was introduced by the late Mr. North, of Lam- 
beth. It is distinguished from others by its light 
coloured and rough shoots, and luxuriant growth. 
The fruit are always admired in the dessert. 

4. Brentford, or GoukVs Red R. — This, before the 



RASPBERRY. 365 

red Antwerp was introduced, took the lead of all 
others, as well in the estimation of the cook and 
confectioner, as of the compounder of liquors. This 
variety, under good management, is but little inferior 
to the Antwerp ; it resists moist weather better than 
others, and may be called a good family fruit. It is 
also one of the best for forcing. 

5. Double Bearing Pud R, — This is a new and 
much superior fruit to the old double-bearing of 
Miller. In favourable circumstances, this brings 
forth a second crop in autumn, nearly as great in 
quantity, and but little inferior in quality, to the 
first in the summer. 

There is some care necessary in the management 
of this variety, as well in the choice of the bearing 
shoots, as cutting some of them away to give air 
and light to the late crop. Where a paling or wall, 
having a south aspect, could be spared for this fruit, 
it would much advance the ripening of the second 
crop. 

6. Barnet, or CornivaWs Seedling R, — This new 
variety has some advantage over the red Antwerp in 
point of size, but in nothing else. Still it is an 
excellent raspberry, and deserves notice, it appear- 
ing to merit the high character given of it. Being 
raised from a seed, it will no doubt be the fore- 
runner of a host of others. 



368 



StRAWBfiRRir. 



SECT XXIV. 

OF THE SERVICE TREE. 

This, as a fruit, has never been much esteemed 
in this country. The trees are not early bearers ; 
and being of slow growth, there are but few aged 
ones in full bearing to form a fair judgment of : and 
even in its best perfection, it is in this country infe- 
rior to the medlar. 

The cultivated sort is the pear-shaped, which is a 
small fruit, borne on the points of the branches; 
and, when gathered, requires to be laid in the fruit- 
room till the pulp is in a state of decay, when it is 
fit for the table. Decay changes the crudeness of 
the juice into a mild acid, much more relished in 
warm countries than in this. 

The true service cannot be raised from seeds. In 
this respect it is like our other orchard fruit, not 
one seedling proving like its parent. Young trees 
are raised by layers, and which make roots very 
slowly, as they remain on the stool for two years at 
least before they are fit for removal. Nurserymen 
are very seldom applied to for the plant. 



SECT. XXV. 

OF THE STRAWBERRY. 

This fruit is very aptly named /ra^wwi by the La* 
tins, and fragaria by botanists, expressive of the 
high and fragrant scent emitted by the ripe fruit. 



STRAWBERRY. 367 

When in full perfection, it is accounted one of the 
most wholesome ; and as its flavour is most grateful, 
it is universally esteemed. 

From the different varieties now in cultivation, 
supplies for table may be gathered in the open air 
during seven or eight months of the year ; and, if 
desired, may be had by artificial means for the four 
remaining months. By a proper selection from the 
sorts hereafter described, and by following the di- 
rections herein given, the results alluded to may be 
obtained. 

In the early part of the writer's life, the hautbois, 
the scarlet Virginian, and the Carolina, were the 
only sorts cultivated ; and of these most excellent 
crops were then produced. The first was super- 
seded, in market gardens, by the Carolina, soon 
after its introduction ; but the hawkers in the streets 
have not abolished the name, for hohoys are still 
cried in the same tone they were seventy years ago. 
True it is, several very superior varieties have been 
lately raised ; but it is a question whether any of the 
new are really superior in flavour to those above- 
mentioned. That the new ones are larger, some of 
them more prolific, and consequently more profit- 
able, must be admitted ; but whether they will main- 
tain their present characters as long as the old sorts, 
is perhaps doubtful. 

1. Duke of Rentes Scarlet S. — Ripens about the 
middle of May, or about eight or ten days sooner 
than the scarlet Virginian. The fruit are under the 



368 



STRAWBERRY. 



middle size, and nearly round ; colour scarlet ; tlie 
pulp solid, juicy, and high-flavoured. It is an abun- 
dant bearer ; and when planted on a sloping bank or 
border, its natural earliness is expedited, and it is 
consequently a welcome addition in the dessert. 

The most suitable soil is a mild, kindly loam, not 
too much enriched with rank dung. They may be 
either planted in single rows, or in beds three feet 
wide, to hold three rows at one foot distance apart, 
the outside rows being six inches from the sides. 
The plants in the rows to be set at nine-inch distances 
from each other. This order of planting will give 
room enough for the enlargement of the plants, and 
to allow of the culture and management necessary 
for them during the three years they have to stand ; 
for strawberry plants are not worth preserving after 
the third year. Of course beds should be made in 
every year to succeed those that are worn out. If 
several such beds lie parallel to each other, alleys 
of eighteen inches must intervene, to allow weeding, 
stringing, watering, and gathering the fruit. 

This variety is also called the Austrian. Is this 
the Canadian name ? If not, why should the sort 
introduced from that country by his Royal Highness 
not bear his name as a slight memorial, or why 
should it be changed to that of the Austrian ? 

2. The Old Scarlet Virginian S, — This, as already 
mentioned, is an old favourite fruit, and has been 
as useful, whether planted in the natural ground or 
forced, as any other sort in cultivation. The fruit 



STRAWBERRY. 389 

are of middle size, somewhat pointed ; colour bright 
scarlet; pulp firm, and finely flavoured. It is a good 
bearer, and ripens soon after the preceding. 

3. Grove End Scarlet S, — This variety originated 
with a Mr. Atkinson, of Grove End, nearLondono 
It is valuable as ripening a little later than the fore- 
going, to which it is a good successor. The fruit 
are full the middle size, well shaped, and of a bright 
red colour. The pulp is rather firm, juicy, and in 
flavour like the Virginian. It is a good bearer, and 
well worth cultivation. 

4. Lewisham Scarlet, or Cluster S, — This is a new 
sort, and was raised some years ago in the nursery 
of Mr. Wilmot, of Lewisham. The fruit are rather 
small, round, and produced in clusters ; colour dark 
red; pulp firm, and resists the bad effects of wet 
weather better than some others. It is prolific, the 
fruit ripening in succession for a considerable time ; 
but they should be perfectly ripe before sent to table. 

5. Godfrey^ s New Scarlet S, — This variety was 
raised from seed by a person whose name it bears, 
and was introduced into the trade through the South- 
ampton Nursery, where it has given the greatest 
satisfaction. It is called new, to distinguish it from 
the Methven Castle, a variety of very inferior qua- 
lity. The fruit of the New Southampton Scarlet — 
our present subject — is of middle size ; colour dark 
red ; pulp firm, and full of a rich vinous juice : one 
of the best for jam, and an abundant bearer. It does 
best in a loamy soil, not too light. 

G. Roseherr;^ S, — This is of Scottish origin. It is 

2 B 



3/0 STRAWBERRT. 

rather of peculiar habit, the foliag-e being short and 
compact. The fruit are large, and a little pointed 
colour pale scarlet; pulp substantial, and charged 
with a fine agreeable juice. It is a good bearer in 
the open ground, and particularly eligible for forcing. 
As this variety produces fruit near the ground, 
straw, grass mowed from the lawn, or other soft 
matter, should be laid round the plants before the 
flowers come forth, 

7. Wilmot's Late Scarlet S. — The fruit are large ; 
colour light red ; the pulp firm, with a little hollow 
in the centre. The juice is but of middling quality; 
and, as a bearer, may be called second rate. It, 
however, .continues long in gathering, and from its 
size makes an inviting dish in the dessert. There is 
another variety very like this, calltid Knight's Large 
Scarlet, of similar size, colour, and qualities, need- 
ing no further description. 

8. Pitmaston Black S. — This fine new strawberry 
was raised by J. Williams, Esq., at his seat near 
Worcester, a gentleman who has dedicated much of 
Lis time to the improvement of horticulture, and in 
many things has been eminently successful. The 
fruit are full the middle size, and somewhat oval ; 
colour deep red, internally as well as externally ; 
pulp firm, juicy, and finely flavoured. It is late in 
ripening, and therefore the more valuable, as it suc- 
ceeds the earlier sorts most conveniently. It should 
be in every garden ; and, if possible, planted on rich 
hazel loam, but without dung, except as a slight top 
dressing. 



STRAWBERRY. 371 

9. Downion S, — This is another triumph of the 
skill and perseverance of the ingenious proprietor 
of Downton Castle, in Herefordshire. The growth 
and habit of this variety is conspicuously different 
from any other sort, the footstalks of the leaves 
being unusually short, and the disks a shining 
green. The fruit are large, various in shape, 
and of a deep red colour: flesh also coloured, firm, 
melting, and high-flavoured. It has been observed 
of this sort, that for the first and second year it is 
prolific, but fails to bear afterwards, though the 
plants are enlarged. From this circumstance a prac- 
tical lesson is derived, viz, never to keep the plants 
longer than the second year. Neither does this 
variety produce many runners ; such as are produced 
must be taken good care of, and let remain where 
they are produced, till they are sufficiently strong to 
be removed to the final station. This strawberry 
seems to thrive better on a moderately light loam, 
than on that which is moist and heavy. The trusses 
of fruit are borne on long footstakes, and which, 
with the weight of the fruit, fall on the ground on 
the outside of the leaves, and then are liable to be 
spoiled ; to prevent this, the trusses should be 
propped with, and tied to short sticks, which much 
improves the fruit both in flavour, and being free 
from grit. Other sorts may be preserved clean, and 
out of the way of slugs by the same means. 

10. Old Black Pine 5. — This is named from its 
conical shape, and deep red colour. The fruit are 

' 2 B 2 



372 STRAWBERRY. 

full the middle size, generally pine-shaped, but some 
are globular ; pulp firm, coloured, melting, juicy, 
and richly flavoured. It is a yery prolific bearer, 
and is certainly one of the best of the pine varieties. 
In making a plantation of this sort, it should be 
allowed more space than is required by the Virgi- 
nian. 

11. Old Carolina S, — No variety hitherto intro- 
duced into our gardens, has been more esteemed 
than this ; the fruit are large, and of various shapes, 
some round, others conical ; colour scarlet, the flesh 
is coloured, which, with the juice, is of a fine vinous 
flavour. It is a good bearer, and when produced in 
clusters, should be tied up. This being a strong 
growing sort, it requires a good rich loam, rather 
moist than otherwise. This, as well as every sort of 
strawberry, requires copious watering in dry weather; 
without moisture the fruit do not set kindly, or if 
they do, never swell to any useful size. 

12. KeerCs Seedling S. — This is one of the best 
new seedling strawberries. Mr. Keen has been for- 
tunate in raising two good sorts, viz. the imperial" 
and the " seedling," the latter being the best. The 
fruit are of large size, and variously shaped, but 
mostly round ; colour dark scarlet, the pulp sub- 
stantial, and bears carriage well, coloured, and of 
rich flavour. It is a good bearer, producing the 
fruit in clusters, and which require tying up. It is 
moreover an excellent sort for forcing, yielding fine 
crops during April and May, with but little expense 



STRAWBERRY. 373 

or trouble. When planted on beds, or in quarters, 
it should be allowed plenty of room, as it is a vigo- 
rous grower, and affects a good rich loam. 

13. Chili S, — Though this is a very old sort, it has 
never been much valued except for its size and late 
ripening, which, when planted in strong land, and in 
a shady situation, do not appear at table till the 
middle of July. The fruit are very large, irregularly 
shaped, colour brownish white, with a little red on 
the sun side. The pulp white, very firm, and hollow 
at the centre ; flavour rather flat, especially when 
fully ripe. It is of vigorous growth, with large thick 
leaves, and an uncertain bearer ; but if planted on a 
north border, and allowed to run together, good 
crops are sometimes produced, and are always 
acceptable as coming in when perhaps there are no 
others. This strawberry is now seldom cultivated. 

14. Wilmofs Superb S, — This title is not extra- 
vagant, as it is certainly the largest and most 
beautiful strawberry now in cultivation. In habit, 
it resembles the Chili, but excels it in size of fruit. 
The shape is somewhat irregular, having large pro- 
minences on two or three sides, and arriving at the 
weight of one, sometimes two ounces, when highly 
cultivated. The colour of the fruit is a shining red, 
a little shaded with a deeper colour. The pulp is 
also coloured, firm, and almost solid ; the flavour 
excellent. It is a good bearer, producing its fruit 
on strong stems, and mostly clustered ; some of 
these, however, are much better for being tied up. 
A fresh soft loam is best for this variety, requiring 



374 STRAWBERRY. 

no rich dung, but only occasional top-dressings. 
The stools should be frequently cleared of runners, 
and none left on except they are wanted to form new 
plantations, which, however, should be made every 
other year. 

15. Hautbois S, — So called, as is supposed, from 
being found wild in the high woods of Bohemia. 
The fruit are about the middle size, round, and 
somewhat depressed ; colour dark red when exposed 
to the sun, otherwise dull white : pulp is substantial, 
greenish, very sweet, with an agreeable musky fla- 
vour. When quantity rather than quality is wanted, 
letting the runners remain to cover the whole surface 
of the ground, is not a bad plan ; as in this way 
the plants renew themselves, and continue to yield 
fair crops for years together without other assistance 
than occasional top-dressings of old hot-bed dung. 
This strawberry does not require so heavy land as 
some of the others ; a light sandy soil, moderately 
rich, and kept so by biennial applications of manure, 
will suit the plants well. 

It has been lately supposed, that this variety of 
strawberry is dicecious, that is, having distinct male 
and female plants ; and that the latter are barren, if 
there be none of the former planted among them. 
This is a discovery which poor Linnseus never 
dreamed of, when arranging his class Icosandria, 
nor that Jussieu detected among his Rosacese. Such 
a circumstance was never heard of or regarded in the 
author's early days, neither was there then any com- 
plaint of unfruitfulness. That some of the flowers on 



STRAWBERRY. 3/5 

every plant are occasionally defective, or blind as 
they are called, is perfectly true ; but it has never 
been noticed that the same plants are constantly so, 
at least so far as the writer has observed. 

Within these few y^ars there have been three va* 
rieties of the hauthois brought into notice, viz, the 
globe, the flat, and the prolific ; the qualities of each 
are, however, much like the old sort, differing only 
in shape. One of the best is the — 

16. Prolific S. — Fruit large, swollen at the base, 
and diminishing toward the point : colour dark red, 
pulp solid, greenitih, and of a fine musky flavour. 
It is, as the name imports, a good bearer, and in 
some seasons yields a second crop in the autumn. 
The plants are only serviceable for three years, 
being in their prim« in the second. New plantations 
should therefore be made every second year. A 
slight dressing of well-consumed dung is useful to the 
plants in the two last seasons. 

17. Green Pine S. — Small but high-flavoured fruit, 
pine apple shape, not a very good bearer : but as it 
is admired for its peculiar flavour, beds may be 
planted with it in light warm soil, and in an open 
situation. Being of diminutive habit the plants may 
be dibbed in six inches apart and let to run together^ 
or kept separate, as convenience may direct, 

18. Red Wood S. — This and its congener the 
white wood (the later but an indifferent bearer) are 
natives of this country, and sometimes introduced 
into gardens by those who relish their sweet tartish 
taste. These sorts are readily raised from seeds 



376 STRAWBERRY. 

sowed as soon as ripe, and cleared of pulp ; and in 
the following spring the seedlings raay be bedded out 
where they are to stand for good. 

19. Red Alpine S. — This variety is said to have 
been received from the north of Italy. It is princi- 
pally useful as an autumn fruit ; for though they 
begin to ripen in summer, they cannot vie with 
others then in season, but when the best are over, 
the Alpine is acceptable. They are usually planted 
on a north border and let run together, doing better 
there than in full sun. This strawberry is fre- 
quently, because easily, raised from seed. The seed 
is procured from the best ripened fruit in the autumn, 
washed clear from pulp, dried, and kept dry till 
about the middle of March, when it should be sown. 
Soon as the seedlings are fit to handle, they should 
be transplanted into beds, or into pots for early 
forcing, for which purpose they answer very well. 
Seedlings produce finer fruit than runners, more es- 
pecially for forcing ; and in some places seed-beds 
are annually made for the purpose. 

20. White Alpine S. — This is no doubt a sub-variety 
of the above, but it has not the merit of bearing fruit 
so late in the autumn. Its fruit, however, are rather 
larger, and not quite so tart. It is propagated by 
runners, and planted out in the same manner, and 
on similar soil and situation as are advised for the 
wood strawberry. 

The above twenty sorts are a selection out of many 
others now in cultivation, and which, in the writer's 
opinion, are variety enough for every purpose to 



STRAWBERRY. 377 

which this kind of fruit may be applied. It only 
remains for him to append a few more general ob- 
servations and advice relative to the culture of this 
favourite fruit. 

And first in respect of raising new varieties from 
seed, it is a fully established fact, that, from the suc- 
cess which has attended the exertions of Mr. Presi- 
dent Knight, Mr. Williams, Mr. Wilmot, &c., the 
process is no longer doubtful ; and notwithstanding 
our late acquisitions, we may still look forward to 
even more important results than have yet taken 
place. Every one, therefore, who has leisure and 
inclination, may amuse themselves with raising seed- 
lings, whence, probably, a sort or sorts may be raised 
superior to every one yet known. 

But the most common and easiest way of obtain- 
ing young plants, is by transplanting the runners 
which the old plants naturally produce. The strong- 
est of these are chosen after they have formed their 
own roots, which they readily do if lying close to the 
ground. But as it is an advantage to get them off 
the stools as soon, and as well rooted as possibles 
some cultivators make small pits, or plunge small 
pots filled with fresh cucumber compost, on which the 
best runners are laid and pegged down, having their 
points pinched off. Here they soon make strong 
roots, and ready to be taken off to be planted where 
wanted, either in single rows, nine or twelve inches 
asunder, or in quarters, at eighteen inches apart 
every way. Or if required for forcing, those rooted 



378 STRAWBERRY. 

in small pets may be shifted into larger, and put 
away in a proper shady place till they are wanted 
to go into the forcing house, strawberry pit, or hot- 
bed. 

Mr. Nettleship of Twickenham was formerly the 
most extensive and most successful grower of straw- 
berries, which he forced for the supply of the London 
fruiterers. For this sole purpose, he had long 
ranges of houses, built at a great expense, but which 
he made answer. The writer has often observed in 
Mr. Nettleship's practice, that if he run short of 
potted plants, he would pot old stools, which went into 
the house at once. 

Strawberries, whether in the open air or forced, 
require constant refreshments of water, and on no 
account should be allowed to get dry, from the time 
they show flower till the fruit are ripe. And as 
these last are very liable to be rendered unfit for 
table, from earth being dashed upon them by heavy 
rain, many schemes have been executed with the 
view of keeping them clean. Some of these have 
been already alluded to ; but others may just be 
noticed : — one plan is to lay slates or plain tiles 
along both sides of the rows of plants, on which the 
fruit lie and ripen ; this not only keeps the fruit 
clean, but expedites their ripening, and improves 
their flavour. Some people of fortune, who are par- 
ticular in their fruit, have their strawberry beds 
formed of brickwork, in the form of a ridge of 
graduated steps, on which interstices are left for the 



STRAWBERRY. 379 

reception of the plants. Along* the ridge a channel 
is left, into which water is occasionally poured, and 
which percolating down the sides keeps the soil be- 
neath the bricks in a proper state of dampness, so 
necessary to their growth and prolificacy. 

In the management of strawberry beds, or quar- 
ters, in the open ground, some advise digging be- 
tween the plants in the autumn every year ; others 
condemn this practice, and say the hoe only should 
be used ; perhaps both are wrong ; neither is deep 
digging necessary, nor is the action of the hoe suffi- 
cient ; pointing-in the surface with the remains 
of the litter that was round plants, is certainly re- 
quisite for the fresh roots to strike into, as well as 
to bury weeds. 

Strawberry plants may be made to produce their 
fruit out of season. This is done by picking off 
all the first jiowers ; by which means the flowers 
which would not otherwise have come forth till the 
spring of the next year, come forth in the autumn 
of this. By this manoeuvre, late fruit are had at a 
time when they are highly valued, though perhaps of 
not so high a flavour. 

The gathering and carriage of strawberries in the 
season, gives employment to great numbers of 
young women about London. The carriers are 
chiefly Welch girls, who bear on their heads large 
baskets filled with pottle-chip measures, in which 
the fruit are gathered, and sold to the buyers. 



380 



WALNUT. 



SECT. XXVI. 

OF THE WALNUT. 

Of this well-known timber and fruit tree little need 
be said. The different sorts known in this country 
are raised from seeds, of which there are many 
varieties ; the principal kinds being the large double, 
the thin-shelled, and the egg-shaped. But these, 
even if sowed, seldom prove true to their kind, or 
parent tree on which they were produced ; we have 
consequently many intermediate varieties, differing 
in size, shape, and quality. 

The soil most congenial to this tree is a light 
sandy loam, on a dry bottom of either gravel or 
chalk. On the chalk hills of Kent they are extra- 
ordinarily prolific, and are disposed of in great 
quantities at Croydon Fair : the prices there obtained 
generally rule the London market. 

Threshing the nuts off the trees with poles or rods 
is the common expedient; by which many of the 
points of the shoots are broken, causing the produc- 
tion of many spur-like shoots, which afterwards bear 
the flowers and fruit. Hence the custom of beating 
a barren tree to make it bear. 

The nuts should not be gathered till the outer 
covering parts readily from the shell, which is before 
the former becomes mealy. There is a critical time 
at which the covering leaves the shell without 
staining it, which they are apt to do if allowed to 



WALNUT* 



381 



become soft. When shelled, they should be well 
dried in the sun for a day or two, and then stored 
away, either on shelves in an airy room, or packed 
in jars or boxes, among dry white sand, which 
improves the colour of the shell, and keeps the 
kernel more moist. 

A decoction of walnut leaves is sometimes useful 
in gardens ; it kills earth-worms : and if gooseberry 
trees are sprinkled with this liquor soon after the 
leaves are expanded, it defends them from the 
caterpillar. 



382 



CONCLUSION. 



Here ends the description of nearly five hundred 
species and varieties of orchard and garden fruits ; 
nearly all of which have been propagated and cul- 
tivated by the writer himself, or under his imme- 
diate inspection. He dare not pretend to say that 
his opinions are infallible, or that his advice is the 
very best that can be followed, because, in an 
improving science like that of gardening, every day 
brings forth something new and valuable to be added 
to the old stock of knowledge ; but he can avow 
with great truth, that the results of his own practical 
experience are faithfully set forth ; and can promise 
those, whoever they may be, and particularly the 
young gardener, that in so far as the writer is con- 
sidered a preceptor, his followers will not be dis- 
appointed. He will not be accused of improper 
vanity, if, on the principle — " in the multitude of 
counsellors there is wisdom,^' he thinks that his 
knowledge, gained during a patriarchal life of eighty- 
three years, may be a useful addition to what has 
been heretofore written on the same subject. His 
great exemplar and friend, Philip Miller, trod the 
higher walks of the profession, and enlightened 
posterity with his pen. His humble follower took a 
lower though not less useful flight, and has in the 
preceding pages, in imitation of his far more exalted 
prototype, endeavoured to leave behind him some- 
thing to prove, he has not lived in vain. 




383 



DIRECTIONS 

For forming a Liquid to prevent and remove insects 
and mildew from fruit trees ; and how to com- 
pose a Powder to destroy the scale-like insect on 
pines. 

About the beginning of iVIarch, get three tubs of 
one hogshead each. Let them be placed near where 
soft water can be conveniently had. Put into the 
first tub two pecks of hard lime fresh from the kiln, 
and fill up with water : let it stand for two or three 
days, stirring it occasionally. At the end of that 
time, and when the lime has subsided to the bottom, 
draw off the clear ley, and put it into the second 
tub, and immediately fill up the first tub again with 
water. When this last has stood twenty-four hours, 
it may be drawn off, and added to that in the second 
tub. This must be ..repeated, until there is one 
hogshead of clear lime-water. To this must be 
added the following ingredients ; viz, four pounds of 
flour of sulphur, and four pints of tobacco liquor, 
which may be purchased of the tobacconist. These 
ingredients being put into the second tub with the 
clear lime-water, may stand for a day or two, and 
then be drawn clear off into the third tub, when it 
is ready for use. When more is wanted, the same 
process must be repeated, adding a peck of fresh 
lime to the first tub on every repetition. 



384 DIRECTIONS FOR FORMING A LIQUID, &C. 

This liquor is a cure for trees, however badly 
affected by either insects or mildew ; but it is best 
to use as a preventive in spring, as soon as the 
leaves are sufl5ciently expanded, or when the fruit 
are fairly set. A sprinkling given before the buds 
burst, is also a good protection against attack ; but 
for this purpose the liquor may be lowered, and 
always applied before eight o'clock in the morning, 
in order that the trees may get perfectly dry before 
night. The liquid is easiest applied with a hand- 
engine or syringe ; or, instead of these, a man on a 
ladder may throw it on the trees with a fine-rosed 
watering pot. 

The Powder for the destruction of the scale 
insect on pines, is given under the description of 
that fruite 



CKAELSS WOOD & SON, PRINTERS j 

Poppin's Court, Fleet Street. 



I 



